ciderlover

Recipes 

I'm aiming to make some simple, tart, bubbly blueberry cider and cranberry cider, now that summer is definitely here.

Check these beauties out:






Both have OG of 1.040, with colors that demand clear bottles, once they're done fermenting.

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LeBreton

Recipes 

Damn! You must really like Tabasco sauce

Your ciders sounds like the perfect cold summer drink. Not to alcoholic, lightly fruity, & tart. Simple recipes are the best.

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Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider

MarkKF

Recipes 

Do you mean to flavor apple juice with them or make 100% from the fruit juice? I flavored 5 gallons of cider with a big bag of Craisin's I chopped up and it's my best product yet.

tennesseean_87

Recipes 

I have found that using Old orchard juice blends with apple juice highly ups the FG of my ciders. Half straight apple juice and half apple-____________ (cranberry, blueberry-pomegranate) blend has given me 1.008 finishing gravities when adding 2 lbs sugar and some concentrate. Maybe the craisins also add some tanins, like adding raisins supposedly do.

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#8 Corks in Belgian Bottles Hold Carbonation
Drinking: Graham's Cider, Sour mash Red, Rochefort 8 clone, Yeti Imp Stout clone, Brown Sugar Spiced Cider, Split batch IPA/SBitter, Oatmeal Brown Ale, Belgian Pale Ale, Oatmeal Dry Stout
Bottle conditioning: Graham's Cran-Apple Oaked Cider, Raspberry Apfelwein, Split batch Tripel, Split Batch Pilsener
Fermenter: Graham's Cran-Blue-Pom-Apple Cider
On Deck: Gun Stock Old Ale, BC Haus Pale (half nugget, half columbus), Berliner Weisse

BoomerCreek

Recipes 

I just want a Tabasco jug like that. Good luck with the cider!

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Boomer Creek Cider Co.

"They speak of my drinking but they never think of my thirst." -Scottish Proverb

hoppymonkey

Recipes 

Let us know how it goes. I made a batch using one quarter northland pomegranate-cranberry. it turned out excellent

jayott

Recipes 

I threw a small handful of dried cranberries in a one gallon test batch, fermented to dry them primed with 1/4 cup sugar.

In lieu of the right balance of dessert, bittersweet, bittersharp and sharp apples, I think cranberries are the answer since they contain quinic acid, which is tannic, malic acid and citric acid,

However, it would be too easy to over-do cranberries in cider to change the character of it that it would make it something other than a "traditional English cider" which I was trying to imitate.

ciderlover

Recipes 

I used 32 ounces of berry juice (blueberry in one, cranberry in the other), and the remainder (about 93 ounces, with some room at the top--these are both gallon jugs) was apple juice.

I'll definitely have to try the chopped up Craisin's approach--sounds interesting! A comparison between that and this batch would definitely be worthwhile. I might do the same with dried blueberries vs. blueberry juice.

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H-Balm

Recipes 

I like the way this post thinks!!!

cacaca86

Recipes 

What size rubber stopper fits those jugs?