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Old 03-23-2013, 12:43 AM   #11
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thanks guys for the input...didnt consider just backsweetening with the black cherry...sometimes the obvious is hidden in plain sight

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Old 03-28-2013, 07:45 PM   #12
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Tasted and bottled my black cherry apple blend. I will say it tasted really good. Almost Zinfandel like. I'm guessing tannins from the cherry. I love Zinfandel so its a win win for me lol

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Old 03-29-2013, 12:25 AM   #13
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Quote:
Originally Posted by ssuchem
Tasted and bottled my black cherry apple blend. I will say it tasted really good. Almost Zinfandel like. I'm guessing tannins from the cherry. I love Zinfandel so its a win win for me lol
What amounts did you use? Yeast?
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Old 03-29-2013, 12:43 AM   #14
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Did you check the FG?

It sounds to me like it went all the way to 1.000, because super dry cider tastes a lot like white wine to me, so I can imagine with the black cherry.

Next glass you pour, try adding a teaspoon of sugar and seeing if it makes it taste more like what you were hoping. You can add more if you need to. The sugar will knock the carbonation out but it will be a nice experiment for one bottle. If you prefer the sweetness, then next time you can backsweeten and pasteurize

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Old 03-29-2013, 01:09 AM   #15
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Quote:
Originally Posted by ehartman View Post

What amounts did you use? Yeast?
It was with safale us05. It was 1/4 gallon black cherry 3/4 apple. Back sweetened with concentrated apple juice. And now lightly carbing
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Old 03-29-2013, 01:11 AM   #16
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Quote:
Originally Posted by Safa View Post
Did you check the FG?

It sounds to me like it went all the way to 1.000, because super dry cider tastes a lot like white wine to me, so I can imagine with the black cherry.

Next glass you pour, try adding a teaspoon of sugar and seeing if it makes it taste more like what you were hoping. You can add more if you need to. The sugar will knock the carbonation out but it will be a nice experiment for one bottle. If you prefer the sweetness, then next time you can backsweeten and pasteurize
It was 1.010 and I did back sweeten and I'm pasturizing tonight
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Old 03-29-2013, 02:39 PM   #17
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I used tart cherry juice recently on a mead (slightly off topic here) and stopped fermentation with a little sweetness left - it isn't bad (still bulk aging). My biggest concern was not to have so much sugar left that it tasted like cough syrup - and it doesn't.
I would work carefully with how much residual sweetness you have to avoid a chance of cough syrup flavors.

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Old 03-29-2013, 03:20 PM   #18
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Sorry ssuchem, I obviously missed you saying that before.

Strange to me that stopping at 1.010 and back sweetening still resulted in a wine taste.

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Old 03-30-2013, 12:25 PM   #19
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tasted my finished cider tonight and it is perfect!!!. lightly carbed, perfect sweetness, very blueberry/grape flavors, with a cherry finish. very wine like. but now the sweetness and carb make it not as sharp/dry. reminds me of a blendeded wine. it honestly tastes alot like wild blues blueberry lager. it packs quite a punch alcohol wise, i got a nice buzz off one, and im a big guy. it literally is probably the best cider ive ever tasted. its gonna be the next big batch i make for sure.

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Old 03-30-2013, 01:57 PM   #20
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Damn straight! Glad it turned out well!

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