Cider XXVI

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
• Riwaka Hop Pellets: (~2.6 grams / Litre) / 20 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: tba
• Estimated ABV: 5.4%
• All Gone: tba

This is based on Cider XX which was dry hopped with 10g of Citra. This time I’ve used 20g of Riwaka hops from New Zealand. I hope I haven’t over done it. 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. All with varying hop additions. This is number 3 of the 3.