Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
James Werner of New Berlin, WI, a member of the Beer Barons of Milwaukee, won a gold medal in Category 49: Specialty Cider or Perry in the 2024 National Homebrew Competition Final Round. Werner’s Ice Cider earned gold out of 27 entries.
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
James Werner of New Berlin, WI, a member of the Beer Barons of Milwaukee, won a gold medal in Category 49: Specialty Cider or Perry in the 2024 National Homebrew Competition Final Round. Werner’s Ice Cider earned gold out of 27 entries.
Ingredients:
- JUICE
- 15 gal. (56.78 L) fresh-pressed, unpasteurized apple juice
- YEAST
- Lalvin 71B yeast slurry
- ADDITIONAL ITEMS
- 12.5 g Go-Ferm for yeast rehydration
- 4.5 g Fermaid K, in primary
- 8 g DAP, in primary
Specifications:
Yield: 3 U.S. gal. (11.36 L)
Original Gravity: 1.140 (32.2°P)
Final Gravity: 1.060 (14.7°P)
ABV: 10.5%
Directions:
Start with 15 gal of fresh pressed, unpasteurized apple juice. Freeze juice and slowly thaw. Collect the first 20 percent or so of the liquid. You will likely have to do this in several batches. I wrap the bucket with spigot in a blanket to slow the thawing process. Once you’ve collected about 3 gallons, add about 90 seconds of pure oxygen. Rehydrate yeast with Go-Ferm according to directions. Pitch the yeast slurry and add the yeast nutrients. When you reach a few points above 1.060 SG, cold crash to near freezing to stop fermentation. Stabilize and rack to secondary. Age at near freezing for 2 to 3 months. Rack one more time off the yeast that has settled out and package as desired. Carbonate if desired.
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