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Old 04-15-2012, 12:12 AM   #1
NineMilBill
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Default NineMilBill's Easy Blackberry Cider

Recipe Type: All Grain
Yeast: Safale US-05
Yeast Starter: No
Additional Yeast or Yeast Starter: -
Batch Size (Gallons): 1
Original Gravity: 1.067
Final Gravity: 1.003
IBU: -
Boiling Time (Minutes): -
Color: -
Primary Fermentation (# of Days & Temp): 30 @ 70F`
Additional Fermentation: 10 @ 70F
Secondary Fermentation (# of Days & Temp): 10 @ 70F
Tasting Notes: Easy, delicious cider. Sweet, sparkling, blackberry goodness.

Ingredients:
1 gallon Apple Juice
6.5 oz White Sugar
13.5 oz Fresh Blackberries (primary)
18 oz Fresh Blackberries (secondary)
Safale US-05

Method:
1. Soak first round of blackberries in vodka for 10 minutes, then drain.
2. Pour half of cider into primary.
3. Add sugar to remaining cider and shake jug well.
4. Add blackberries and cider/sugar mixture to primary.
5. Pitch yeast.
6. Ferment till dry (~30 days/1.003)
7. Soak second round of blackberries in vodka for 10 minutes, then drain.
8. Add blackberries to secondary and rack cider on top of it.
9. Rack to tertiary after 10 days (clearing rack)
10. After 10 days, add sugar to taste (I used ~1 cup).
11. Bottle and pasteurize after desired carb level has been reached.

This was designed to be a simple blackberry cider. It contains no chemicals, and the SWMBO loves it.

blackberry-cider.jpg  
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Old 04-15-2012, 01:50 AM   #2
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What is the yield of this recipe? How much vodka do you soak the berries in?

I'm definitely interested in this!

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Old 04-15-2012, 02:53 AM   #3
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After the blackberries do a little absorbing (they're typically full of vodka anyway), I end up with nine bottles for a one gallon batch. I've soaked the blackberries in both small tupperware containers and small drinking glasses. I use just enough of the cheapest vodka I can find to cover the berries.

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Old 04-17-2012, 03:10 AM   #4
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if you were to do 3 gallons, would you up the sugar to 3 cups when backsweetening? this looks like a great, straightforward recipe!

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Old 04-17-2012, 03:54 AM   #5
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That would be a good starting point. I would suggest sweetening a small sample first, take a gravity reading, and then add sugar to the batch to match the gravity of the sample. Dilute the sugar in some water by heating on the stove first, cool it, and gently mix into the batch. It wouldn't be a bad idea to rack the batch onto the sugar mix in a new carboy for mixing purposes as you would a priming sugar.

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Old 04-17-2012, 07:32 PM   #6
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great! i'm going to start a 3 gal batch this weekend. do you know what gravity reading you got post-sugar where you were happy with the sweetness? i know "to each his own", but just curious.

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Old 04-17-2012, 07:47 PM   #7
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No I sure don't - but I'm looking forward to seeing how yours turns out. Keep us updated!

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Old 05-12-2012, 05:46 PM   #8
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question: i'm racking to secondary today w/18 oz of blackberries. do you think it's okay to top off the new carboy w/fresh apple juice? i plan on losing some volume from the old lees and "white" blackberries.

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Old 05-12-2012, 09:51 PM   #9
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Yep, definitely wouldn't hurt a thing.

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Old 05-14-2012, 01:53 AM   #10
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sampled a glass while racking to secondary w/fresh blackberries. tastes great at 30 days! tart, crisp. i plan on backsweetening and pasteurizing after tertiary, possibly wine bottle a few and age for 6-8 months.

attached: 3 gal looking good in secondary.

imgp7017.jpg  
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