New England Cider NHC2009

Category 28:
Specialty Cider and Perry

Gary Weston
Bridgewater, N.J., Woodbridge Homebrewers Ale & Lager Enthusiasts Society

[Untitled]
New England Cider

Ingredients
for 60 U.S. gallons (227.1 liters)

60 gal (227.1 l) freshly pressed cider
8.0 lb (3.62 kg) white sugar
80 ppm potassium metabisulfite (Camden tablets), 24 hours prior to pitching yeast
Cotes de Blanc yeast in 3 gallon starter

Original Specific Gravity: 1.054
Final Specific Gravity: 1.995
Boiling time: n/a
Primary Fermentation: 30 days at 64° F (18° C)
Secondary Fermentation: 6 months at 64° F (18° C) in an oak applejack barrel.

Brewer's Notes
This was a 2006 club project of the Whales Homebrew Club. The cider was pressed by Pine Hill Orchards in Colrain, Mass: 38% Jonathan Gold, 30% Northern Spy, 15% Macoun, 10% Spartan, 7% Macintosh.

Judges' Comments
"Wonderfully crafted. Combination of apples and balance of sweetness vs. tartness are excellent."
"Balance between oak, apple, dry finish, acidity and spirits is quite appealing. Pleasant alcoholic warmth."

Runners-Up
Silver Medal: Gordon Strong, Beavercreek, Ohio, Cherry Cider, Saint Paul Homebrewers Club
Bronze Medal: Jamil Zainasheff, Elk Grove, Calif., Peach Cider, QUAFF