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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider With Blackberries
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Old 12-27-2011, 04:54 PM   #31
UpstateMike
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Did you use any acid blend, yeast nutrient, or wine tannin? I also was thinking of adding raspberries to the mix, would they taste ok together?

Thanks,
Tom
No acid, no nutrient, no tannin. I think I would try raspberries OR blackberries, as mixing the two might make one indistinguishable from the other. But that is my personal preference.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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Old 12-27-2011, 04:55 PM   #32
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Regarding your original post i wanted to mention that mine just got done in primary yesterday and my blackberries were white,just wanted to let you know.
Nice! What was your FG, and what temp were you fermenting at? Mine has been going along at 62-64 degrees.
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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
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Old 12-27-2011, 06:35 PM   #33
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Nice! What was your FG, and what temp were you fermenting at? Mine has been going along at 62-64 degrees.
Mine tested at .999 yesterday afternoon before i racked it to secondary,i didn't check the actual temp of the cider but my garage was averaging 70-75 degrees. I'm guessing it was due to the heat but it finished alot sooner than i had expected,i added some juice today and its now fermenting a bit more in secondary where i'm leaving it for a few more weeks. It has such a strong alcohol taste i followed a fellow board members advice and added the juice to help it ferment awhile longer and mellow.
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Old 12-31-2011, 02:48 AM   #34
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Yesterday the cider got to the magic number of 1.015, so I racked it off into a clean carboy and let it sit for a day. This evening I bottled a nice clear red colored cider. I added some apple juice concentrate, and i'll let it carb up in the bottles, then I'll stovetop pasteurize when they are ready. Tastes good now, looking forward to what it will taste like in 6 - 8 weeks.

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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
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Old 03-06-2012, 05:03 AM   #35
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Wow Mike great recipe! It's definitely on the list!

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Old 03-10-2012, 08:12 AM   #36
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Yesterday the cider got to the magic number of 1.015, so I racked it off into a clean carboy and let it sit for a day. This evening I bottled a nice clear red colored cider. I added some apple juice concentrate, and i'll let it carb up in the bottles, then I'll stovetop pasteurize when they are ready. Tastes good now, looking forward to what it will taste like in 6 - 8 weeks.
Bout that time, Mike. How's it comin?
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Old 03-22-2012, 07:53 PM   #37
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Bout that time, Mike. How's it comin?
Didn't make it to my planned date. It was too good, and it was all gone about a month before my expected date.
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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
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Old 03-23-2012, 02:45 AM   #38
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Haha nice! This post actually inspired a blackberry cider for me, that I'll be posting about at a later time. It's pretty tart - likely going to back sweeten and....well, you know. Yep. Looking forward to it mellowing and all...see if they aren't all gone before spring is over.

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Old 03-23-2012, 02:51 AM   #39
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I just completed a raspberry batch last week. Looks like I will be pasteurizing it tomorrow or Saturday. I have a few others I can drink, so maybe this batch will get a chance to age.

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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
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Old 03-23-2012, 02:56 AM   #40
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So are you having better success with batches where you are stopping fermentation via pasteurization, or going dry and back sweetening? Or have you been able to tell a difference?

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