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Old 12-04-2011, 06:36 PM   #1
UpstateMike
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Default Cider With Blackberries

This is a variant on the "Cell Phone Cider" recipe.

Ingredients:
6 x 96 ounce bottles (4.5 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
3 x 16 ounce bags frozen Great Value blackberries
2 lbs dextrose
Safale S-04 yeast, 11.5g

Thaw blackberries overnight. Leave apple juice out overnight to get to room temperature.

Next day, starting temp 72 degrees. Opened 1 bottle of apple juice, got a gravity reading of 1.050

In a 5 gallon carboy, pour in one bottle of apple juice. Add all of the blackberries and the juice they made from thawing.

Open bottles 2 and 3 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 2 and 3. Shake bottles to mix sugar and apple juice. Pour bottles 2 and 3 into carboy.

Pour bottles 4 and 5 of apple juice into carboy. Take another sample for OG, got a reading of 1.072. Open Safale S-04 yeast, pour into carboy. Agitate carboy to mix in yeast. Pour bottle 6 of apple juice into carboy.

Some of the blackberries are currently floating, some have settled to the bottom, and the cider has a deep purple color. It is my understanding that when this cider is done, the blackberries will be white.

EDIT: Corrected number of bottles of apple juice used.

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Old 12-04-2011, 10:18 PM   #2
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Looks good.

I've had some very nice results using Wegmans 96oz AJ. Love how they fit a #7 rubber stopper perfectly, great for small test batches.

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Old 12-05-2011, 03:21 PM   #3
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About 24 hours and 65 degrees...

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Old 12-05-2011, 03:39 PM   #4
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Mmmmm, blackberries! I bet this is going to be one tasty batch!

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Old 12-05-2011, 09:04 PM   #5
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Quote:
Originally Posted by Devo9 View Post
Mmmmm, blackberries! I bet this is going to be one tasty batch!
After I got the reading of 1.072, I drank the sample, as I usually do. Holy sweet apple blackberry yummyness!
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Old 12-06-2011, 11:27 PM   #6
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Bubbling along nicely.
Blackberry Cider fermenting

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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
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Old 12-08-2011, 02:18 AM   #7
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This sounds just like what i have been wanting to make,i can't wait to hear how it turns out.

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Old 12-10-2011, 04:17 AM   #8
UpstateMike
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5 days of fermenting... Ohhh, foamy! And that's why you leave space at the top of the carboy in primary fermentation.

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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
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Old 12-13-2011, 09:04 PM   #9
UpstateMike
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10 days along, just took a reading, 1.038, so about 4.35% ABV. Tasted the sample, reminds me of a berry wine cooler.

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Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
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Old 12-14-2011, 04:45 AM   #10
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Looks really tasty can't wait for more pictures!! Question though, I see the main variation from the original recipe was that you added sugar. You just wanted more alcohol content, or what?

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