Blood Orange Hard Cider Recipe
A delicious and simple Blood Orange Cider recipe.
Yield: 5 Gallon
Equipment
Materials
- 5 gal Apple Cider
- 1 pack Nottingham Ale Yeast
- 1 tsp Yeast Nutrient
- 2 Blood Oranges
Instructions
- Clean and sanitize all cider making equipment before starting.
- Pour the apple juice into the fermenting vessel.
- Take a hydrometer reading to measure the gravity and record.
- Add yeast nutrient if desired.
- Pour the yeast into the fermenter.
- Close the fermenter and install an airlock filled with sanitizer.
- Allow the cider to ferment in a cool and dark place for about two weeks.
- Rack to a secondary fermenter.
- Peel and remove all pith from the Blood Oranges.
- Place the Blood Orange peels into a hop bag and place the hop bag into the fermenter.
- Sample after a week, leave longer for stronger flavor.
- Cold crash, rack and bottle.
Notes
Once the fermenter is full and the yeast is pitched, place the cider in a cool and dark area to ferment for about two weeks. A blow-off tube may be needed as initial fermentation can produce a lot of krausen.
Once fermentation has finished, the Blood Orange peels can be added. The peels can soak in the cider for up to two weeks but I suggest tasting often to find the idea flavor.
With the flavoring complete, cold crash the batch and then rack the finished cider into a clean and sanitized fermenter or bottling bucket.
At this time you can make your final adjustments such as additional flavoring or priming sugar.
Follow standard bottling or kegging procedures to package the cider.