UpstateMike

Recipes 

Sort of. I'm planning on stopping fermentation around 1.015 to 1.020 (I want this a bit sweet), so I added sugar to boost the OG and still get 6.75% - 7.5% ABV.

After I poured the juice, I took a look at the sugar content per serving. 28g, 12 servings per bottle, 6 bottles, comes out to 2016g, or 4.45 pounds of sugar. That doesn't even figure in the sugar from the blackberries.

__________________
"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:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

ScunionBrewCo

Recipes 

Looks amazing UpstateMike, and I currently have a clone of this in primary fermentation right now. Quick question, do you worry about bacteria on the berries at all? I get that wild yeast might be present but what about bacteria infecting the cider?

zmad2000

Recipes 

After reading this post i had the need to make this but when at Walmart they only had the fresh blackberries which i wasnt willing to pay for so i use frozen peaches instead.

buffalo

Recipes 

I have the cider with blackberries going right now myself but did almost go with peaches,i think the next batch i will try peaches,it sounds great.

UpstateMike

Recipes 

I'd probably worry more about it if I used fresh blackberries. I know some have soaked their berries in vodka for 5 - 10 minutes, then poured off the vodka and used the berries. Probably ups the ABV slightly.

__________________
"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:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

Bugeaud

Recipes 

The brewers yeast would likely kick the wild yeasts asses anyways. (Since when there is two different yeast strains, they will essentially battle each other for control over the carboy. Homebrew Wars anyone? lol.)

UpstateMike

Recipes 

12 days along, and the krausen is still as thick as it was in the pic on day 5. I really think I could float a quarter on it. When I did my Apfelwein using Red Star Premier Cuvee, I got a thick krausen that lasted maybe 4 days then disappeared. Is it lasting longer because I used an ale yeast (Safale S-04) instead of a wine yeast? Ferment temp is 62 - 64 now.

I hope I get a Carboy Cleaner for Christmas, or I am screwed!

__________________
"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:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

Bugeaud

Recipes 

Speaking of carboys, I always sort of wondered, why not just use a primary fermentation bucket for both primary and secondary fermentation? A lot easier to clean, eh?? lol

UpstateMike

Recipes 

Personally, I like to see what is going on in there. Now, if I could get a clear 5.5 gallon food grade bucket...

__________________
"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:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

AndyShank

Recipes 

How long do you plan on letting this roll in primary? I'm about four days behind you in the process. I'm hoping for a dryer, not as sweet end product. My airlock has slowed down bubbling but is still rolling about once every ten seconds.

Thanks for the great recipe and detail!