Cider XXIV

Citra Hopped Cider

• Batch Size: 7.5 Litres / 13 Pints
• Yeast: Mangrove Jacks New Cider Yeast
• Black Tea bags for tannin: 4 bags in 1.5 Litres
• Apple Juice: 6 Litres
• Citra Hop Pellets: (~2 grams / Litre) / 15 grams
• Fermentation Pressure: 10 psi
• Fermenter Starting Temperature: 22
• Fermentation Start: 2026-08-21
• Total Fermentation Days: 10
• Dry Hopped: 2026-08-30
• Cold-crashed: 2026-08-31
• Kegged: 2026-09-06
• Tapped: 2026-09-13
• Estimated ABV: 5.4%
• All Gone: tba

This is based on Cider XX but I’ve made some changes. I’ve increased the dry hop addition from 1.33g to 2g per Litre. I’ve also increased the strength of the black tea by using 4 bags rather than 2. I’ve made 3 of this batch: Cider XXIV, XXV and XXVI. This is number 1 of the 3.
Tapped today but it needs some more time.