Spiced Cider NHC06

Category 28: Special Cider and Perry

Gold Medal NHC 2006

John Jurgensen, Friendswood, Texas, Other Specialty Cider/Perry, Bay Area Mashtronauts

AHA 2006 NHC Cidermaker of the Year

"Spiced Cider"

Medium Petillant Spiced Cider

Ingredients for 5 gallons (19 L)

5.0 gal (19 L) pasteurized Knudsen's organic cider

cinnamon

nutmeg

Everclear

Cote de Blanc yeast

Original Specific Gravity: ~1.050

Final Specific Gravity: ~1.000

Primary Fermentation: 7 days at 70° F (21° C) in glass

Secondary Fermentation: 7 days at 70° F (21° C) in glass

Tertiary Fermentation: "it seems like a long time" at 70° F (21° C) in glass

Directions

Cider: After racking to tertiary, stabilize and clarify. Rack again. Sweeten to taste. I used ~4.5 tsp per pound cider. Force carbonate to taste. Spices: soak cinnamon and nutmeg in Everclear in separate jars. Add spices to taste. I use 32 drops cinnamon and 8 drops nutmeg per pound cider.

Judges' Comments

"The balance beckons you to drink more. Al spices compliment the tartness of the apples in the finish. Beautiful."

"I think you hit this one on the nose. Bright apple flavor matches the clarity. Nutmeg, if there, merely adds to the complexity. I could drink this all night."