Westside Cider NHC08
Category 27: Standard Cider and Perry
2008 AHA National Homebrew Competition Gold Medal
Sponsored by Woodchuck Draft Cider
Jeff Carlson, Grand Rapids, MI, Common Cider, Prime Time Brewers
2008 Cidermaker of the Year
"Westside Cider"
Medium Sparkling Cider
Ingredients for 5.5 gallons (20.82 liters)
5.5 gal (20.82 L) Hills Brothers Orchard Fresh Pressed Cider
3.0 lb (1.36 kg) crabapples, pressed and added to fermenter
1 XL pack Wyeast No. 4166 Cider yeast
Forced CO2 to carbonate
Original Specific Gravity: 1.058
Final Specific Gravity: 1.004
Boiling Time: n/a
Primary Fermentation: 21 days at 60° F (16° C) in glass
Secondary Fermentation: 4 months at >50° F (>10° C) in glass
Judges' Comments
"A nice, refreshing cider. Very good fermented apple character. A bit more sweetness of less acidity would make this perfect."
"An excellent cider! I really enjoyed how the brilliant acidity leads into the well-defined apple in the middle. The aroma was low, but I can't say that's necessarily a negative (I just wish there was more). Great job, I could drink this all day."
"Overall a wonderful example for this style of cider."
COMMENTS
Author did not explain which varieties of apples the cider was made from or how he killed the wild yeasts and bacteria in the fresh pressed cider. Was it pasteurized or did he add Campden tablets? What was the original pH or titrated acid as % malic? I assume the secondary fermentation was in glass bottles since it was a carbonated cider.
I have had excellent results with Wyeast #4166 but dry wine yeast + yeast nutrients is much cheaper.