A bold, tropical cider with fresh pineapple sweetness and a warming chili finish. Apple cider provides the fermentable base; pineapple juice and chili are added in secondary for a vibrant, complex flavor profile. Targets 6.5% ABV with a semi-dry finish. Derived from the Chapter 11 Cellars pineapple-and-chili cider flavor platform.
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Batch size
5 gallons
Target ABV
6.5%
Fermentation
2–4 weeks
Conditioning
4–8 weeks
Responsible use: These recipes produce alcoholic beverages. Ferment and consume responsibly. Verify all quantities, equipment, and safety procedures before beginning. Consult local regulations regarding home fermentation.
Must be preservative-free. Pasteurized or fresh-pressed. Provides fermentable base.
Add in secondary for best tropical aroma. 100% juice, no preservatives.
Add in secondary. Remove seeds for less heat. Taste daily — chili heat extracts quickly.
Apple juice contains natural nutrients; supplement lightly.
For juice sanitation if using fresh-pressed. Wait 24 hours before pitching yeast.
Yeast
Lalvin Lalvin EC-1118 — 1 packets
EC-1118 produces a clean, neutral profile that lets the pineapple and chili character shine. Suitable for cider fermentation.
| Timing | Nutrient | Qty | Notes |
|---|---|---|---|
| Day 0 (pitch) | Fermaid-O | 2 g | Apple juice provides natural YAN; supplement lightly. |
| 48 hours after pitch | Fermaid-O | 2 g |
Prepare no-rinse sanitizer solution. Sanitize all vessels and tools.
If using fresh-pressed juice, add Campden tablet and wait 24 hours before pitching. If using pasteurized juice, proceed directly.
Record OG of the apple juice base. Target approximately 1.050.
Pitch EC-1118. Add first Fermaid-O addition. Ferment at 60–65°F.
Cider ferments best at cooler temperatures for clean flavor.
Check gravity every few days. Primary fermentation typically completes in 2–4 weeks.
Rack the cider off the lees. Add pineapple juice and sliced jalapeños in a straining bag. Taste daily — chili heat extracts quickly.
Remove seeds for moderate heat. Leave seeds for more intense heat.
Remove chili when desired heat level is achieved (typically 1–3 days). Continue conditioning with pineapple for 1–2 weeks.
Carbonate to approximately 2.5–3.0 volumes CO2. Package into pressure-rated bottles.
Ensure fermentation is fully complete before carbonating. Use vessels rated for carbonation pressure. Cider carbonates quickly — monitor pressure carefully.
This recipe is written for a 5-gallon batch. Apple juice and pineapple juice scale linearly. Chili addition does NOT scale linearly — adjust to taste and heat preference. Nutrient additions do NOT scale linearly — recalculate for any target volume.
Enter your desired finished batch size to scale ingredient quantities. Press Enter or tap away to apply.
Target ABV
6.5%
Original gravity
1.050
Final gravity
1.004
Sweetness
semi sweet
Finished volume
5 gallons
Gross starting volume
5.5 gallons
Expected loss
0.5 gallons(9%)
| Ingredient | Quantity | Unit | Scaling notes |
|---|---|---|---|
| Fresh-pressed apple juice (no preservatives) | 4 | gallons | |
| Pineapple juice (100%, no added sugar) | 1 | gallons | |
| Fresh jalapeño peppers, sliced | 4 | each | ⚠ review |
| Fermaid-O (organic yeast nutrient) | 4 | g | ⚠ review |
| Potassium metabisulfite (Campden tablet)(optional) | 1 | packets | fixed |
⚠ Ingredients requiring review
Initial record derived from owner pineapple-chili cider platform. Phase 4B Batch 1.
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