Cider Name

When did you start fermentation? When was it bottled? Process: How did you mix the ingredients? Did you use any unique equipment or techniques? How long did fermentation take?

Ingredient

Quantity Added to Cider

Sugar content

Mixed SG 1.075

Liquid

Sugar

Priming sugar Unfermentable Sweeteners Yeast Additives

# Gal. Cups Tbs. tsp. g/cup g/tsp OVERALL 5.3 1 Kirkland apple juice 5.3 19.5 Mott's apple juice 29 Cran-raspberry juice 29 Water 1 0 White sugar 13.3 4 Brown sugar 4 Raisins 0 116 Honey 256 Raspberry preserves 3.33 Corn sugar 0.6 4 Lactose 0 Maltodextrin 0 Splenda 0 Red Star Fermentis Cotes de Blancs yeast x1 Wine tannin 1 Malic acid 2 150 ppm Camden tablets x2

Calculations occur instantly as you update your recipe. 1 gallon = 4 quarts = 128 oz. 1 quart = 4 cups 1 pint = 2 cups 1 cup = 8 oz. 1 oz. = 2 Tbs. 1 Tbs. = 3 tsp. Expected alcohol content (% ABV) based on final SG 1.005 1.000 10.50

Final SG =

11.25%

A value of 1.000 assumes complete fermentation after aging. Change it if you actually measured the final SG for your cider.

Be sure to adjust water quantity if adding any ingredients dissolved in water.

Specify the sugar content for your ingredients. Your values may vary.

How much priming sugar you add at bottling can affect the alcohol content slightly.

ation after aging. SG for your cider.