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11-03-2008, 11:54 PM
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#1
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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How does this Cran/Rasp Cider look?
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Starting this up tonight. Will post pics as I go along. Any comments/help?
Primary (11/3/08)
2 Gal Apple Cider (1 gal pasteurized, 1 not)
1 Gal Cranberry/Raspberry juice
1 12 oz. can Apple Juice concentrate
2# Dememera sugar
3 campden tablets
After 12 hrs: Add 2 tsp pectin enzyme. Add 1/4 tsp yeast nutrient and 1.5 tsp yeast energizer.
After 24 hrs: Rehydrate Lalvin 71B-1122 yeast and pitch.
Secondary (11/22/08)
3# Frozen Raspberries
1# Craisins
2 cans Apple Juice concentrate
1 can Raspberry Juice concentrate
Top off with Apple Cider (or juice)
Secondary Rack (1/18/09)
Top off with 1/2 gallon Apple Juice
__________________
Mead Lane Brewing
The liver is evil and must be punished
Last edited by Poobah58; 01-18-2009 at 06:04 PM.
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11-04-2008, 01:12 AM
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#2
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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My 1st pic! Came in at 1.077. Hmmmm, somehow have 1 qt. of Cran/Rasp juice leftover. Added campden and waiting for tomorrow.
__________________
Mead Lane Brewing
The liver is evil and must be punished
Last edited by Poobah58; 11-04-2008 at 01:15 AM.
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11-04-2008, 02:19 AM
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#3
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Senior Member
Join Date: Nov 2006
Location: Connecticut
Posts: 906
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Let us know how it turns out! I've had bad luck with using raspberry and cranberry juices in country wines. I'd be concerned with the tartness being too prominent (my problem). Keep us posted.
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Lost Elm Brewing Co.
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On Deck - IPA, Lost Elm Rye Pale Ale
Fermenting - Lost Elm ESB
On Tap - Lost Elm Rye Pale Ale, Lost Elm ESB with Honey
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11-04-2008, 02:52 AM
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#4
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Senior Member
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
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+1 on tartness, whenever I use a very acidic or tart wine, I use lalvin 71B-1122, as it metabolizes some of malic acid present. helps out a great deal.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
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11-04-2008, 03:09 AM
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#5
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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Quote:
Originally Posted by Freezeblade
+1 on tartness, whenever I use a very acidic or tart wine, I use lalvin 71B-1122, as it metabolizes some of malic acid present. helps out a great deal.
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I have EC1118, D47 and Montrachet yeast. Which one is closest to 71B-1122? Will tannin help if too tart?
__________________
Mead Lane Brewing
The liver is evil and must be punished
Last edited by Poobah58; 11-04-2008 at 03:17 AM.
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11-04-2008, 06:46 AM
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#6
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Senior Member
Join Date: May 2008
Location: Hawaii
Posts: 2,278
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Poobah58 - Well, the picture looks really tasty already!
I'm not a fan of Raspberry for some reason, but Cranberry in small amounts packs quite a punch. Three pounds of Raspberry is so far out of my taste zone it would most likely make me sick.
Well my point is both Cran and Rasp are pretty potent, are you sure want to use so much? I tend to like hints of flavor and aroma, this would be a round house to the mouth.
Best of luck and I hope it turns out perfect for you.
__________________
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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11-04-2008, 09:47 AM
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#7
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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Thanks for the insight. I'll give it a taste test before secondary and make a decision then...
__________________
Mead Lane Brewing
The liver is evil and must be punished
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11-05-2008, 01:13 AM
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#8
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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Freezeblade, Picked up some Lalvin 71B-1122 today! Think I will go with that.
__________________
Mead Lane Brewing
The liver is evil and must be punished
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11-05-2008, 02:18 PM
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#9
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Senior Member
Join Date: Oct 2007
Location: Lafayette, IN
Posts: 118
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I have found that Cranberry oxidizes more easily than other fruits. I'd suggest sulfite-ing.
edit: sorry you already did
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Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.
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11-11-2008, 12:46 AM
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#10
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Senior Member
Join Date: Jun 2007
Location: New Milford, CT
Posts: 1,677
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Well she's bubbling away. The first 5-6 days I never saw any airlock activity. Had a foam ring along the top and the middle was some ugly krausen (at least I think it was). It was red/brown and slimey looking. Airlock had hints of bubbling, but I never saw a bubble. A few days ago, the slime dropped. I added some yeast energizer and yeast nutrient. She sprung back to life and is bubbling away as I type. Now there is a nice looking krausen. Mostly foam which is what I am used to. Interesting!
__________________
Mead Lane Brewing
The liver is evil and must be punished
Last edited by Poobah58; 11-11-2008 at 12:49 AM.
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