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Old 11-04-2008, 12:54 AM   #1
Poobah58
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Default How does this Cran/Rasp Cider look?

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

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Old 11-04-2008, 02:12 AM   #2
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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.

cran_rasp1.jpg  
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Old 11-04-2008, 03:19 AM   #3
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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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Old 11-04-2008, 03:52 AM   #4
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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.

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Old 11-04-2008, 04:09 AM   #5
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Quote:
Originally Posted by Freezeblade View Post
+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.
I have EC1118, D47 and Montrachet yeast. Which one is closest to 71B-1122? Will tannin help if too tart?
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Old 11-04-2008, 07:46 AM   #6
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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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Old 11-04-2008, 10:47 AM   #7
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Thanks for the insight. I'll give it a taste test before secondary and make a decision then...

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Old 11-05-2008, 02:13 AM   #8
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Freezeblade, Picked up some Lalvin 71B-1122 today! Think I will go with that.

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Old 11-05-2008, 03:18 PM   #9
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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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Old 11-11-2008, 01:46 AM   #10
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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!

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