Bogo Cider by Christy and Crystal

Date of fermentation: 12/09/2012

Name of brew: Bogo Cider (Cider #1)
Batch size: 5 gallons
Drinking: Water (following a mild hangover from Lagunitas Cappucino Stout and my own Harry Porter)

Ingredients:

5 Gallons of Safeway brand 100% apple juice from concentrate with added Vitamin C
Brown Sugar to increase gravity and add flavor
Original gravity of Apple Juice was 1.048 at around 70 degrees
Boosted the gravity by adding light brown sugar until the gravity was 1.60
Pitched yeast at room temperature after adding 1/2 tsp of yeast nutrients

1 Packet of Fermentis Saflale S-04 ale yeast


Preparation:
Open apple juice, pour in fermenter, measure gravity. Add brown sugar to boost gravity, mix. Add yeast nutrients, add yeast, seal up the fermenter. Relax.


Temperature when yeast pitched: ~70 degrees
Original Gravity: 1.048 at 70 degrees, boosted to 1.060 by adding light brown sugar
Date when racked to secondary: N/A
Gravity when racked: N/A
Date when bottled: 1/19/2013
Amount of priming sugar: ~4.5oz
Final gravity: 1.000 @ 64 degrees
Approximate alcohol by volume: ~7.9%


Notes:
I used the cider episode from BrewingTV on youtube as the basis for this recipe with changes based on availability.

http://www.youtube.com/watch?v=4tDP1ubIci8

When bottling, the cider already had some minor carbonation because of this, I decided to cut down the amount of bottling sugar used to ~4.5oz in hopes of not having exploding bottles.