It's almost blackberry season in Oregon, and since so many grow wild here I thought I'd try my hand at blackberry cider. I began thinking about doing this as a wine, but the amount of blackberry juice I'd need seemed daunting. I didn't want to backsweeten, so I'm going to try doing a steep and quick boil with some Honey Malt, then use EC-1118 to ferment. If I get around 30 gravity points from the malt then there should be enough complex sugars to leave it sweet right?
Here's what I have, I'm wondering is someone wiser then me can give it a look...
Blackberry Juice (enough to get the gravity to 1.050)
Honey Malt (enough to get the gravity to 1.020, by my math that's about 0.15 lbs)
I'd steep the malt and do a quick boil, then add it to the blackberry juice and top off, carbed in bottles.