Coturri-pet-nat Cider 2020 Recipe
Gravenstein Apples - Sonoma, CA
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Ingredients
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Ingredients
Method
Method
Wash and sort Gravenstein apples. Remove bruised areas and cores; chop into quarters to facilitate pressing.
Press the chopped apples to extract juice. Collect the juice in a clean, sanitized fermentation vessel, leaving solids behind.
Add pectic enzyme to the juice and stir gently to dissolve. Let rest for 30-60 minutes to help break down pectin and improve clarity.
Dissolve cane sugar in a small amount of juice and stir back into the main juice until fully integrated. This will provide additional fermentable sugars for carbonation and body.
If using a hydrometer, measure starting gravity. Target a starting gravity around 1.050-1.060 (12-13 °P) for a balanced pétillant naturel; adjust by sugar as desired. Do not add commercial yeast; rely on ambient apple yeast for a natural fermentation.
Transfer juice to a sanitized fermentation vessel suitable for natural fermentation. If desired, add a small amount of reserve juice to ensure headspace and avoid overflow. Seal with a fermentation airlock and place at a cool, stable temperature around 60-68°F (15-20°C). Allow primary fermentation to proceed for about 5-7 days, or until vigorous activity subsides.
Rack the cider off the sediment into a clean vessel for a brief stabilization, leaving most lees behind. Top up as needed to minimize headspace. Refit with an airtight stopper and continue to ferment slowly.
Serve
Chill and serve in flute or tulip glasses. Gravenstein-forward aroma with a lively, gentle sparkle; best enjoyed fresh within a year.