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Old 08-17-2012, 03:12 PM   #41
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Hi, I've just joined and have never made cider before so an completely stuck as to the terminology used here! I'm hoping to make blackberry cider in the care home I work in with some of my residents as we have an abundance of blackberries. Could someone explain in laymans terms how to make this cider! Thanks

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Old 08-17-2012, 04:01 PM   #42
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interpretation is in blue
Method:
1. Soak first round of blackberries in vodka for 10 minutes, then drain.self explanitory
2. Pour half of cider into primary.pour half of the cider into the vessel you will be frementing in
3. Add sugar to remaining cider and shake jug well.Add the sugar to the now half full jug of apple juice you just poured, cap and shake like hell, then pour the rest into the frementor vessel
4. Add blackberries and cider/sugar mixture to primary.put the blackberries into the frementor
5. Pitch yeast.add the yeast to the frementor
6. Ferment till dry (~30 days/1.003)wait until the SG is ~1.003, if you dont have a hydrometer that would give you sg readings, get one. They are ~5$ and soooo useful
7. Soak second round of blackberries in vodka for 10 minutes, then drain.once fermentation is complete, get another batch of blueberries
8. Add blackberries to secondary and rack cider on top of it.secondary is another fermentation vessel that you use after the primary fermentation to clear the cider
9. Rack to tertiary after 10 days (clearing rack)This is a third fermentation vessel used to further clear the cider, could be your 1st vessel just cleared out if you want.
10. After 10 days, add sugar to taste (I used ~1 cup).add sugar until you like it
11. Bottle and pasteurize after desired carb level has been reached.bottle the cider, and try the cider daily after 2-3 days until it is as bubbly as you like it, then pasturize the bottles. There is a sticky on how to bottle pasturize

Enjoy!

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Old 08-23-2012, 05:32 AM   #43
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In step 10, did you do dextrose?

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Old 08-23-2012, 06:08 AM   #44
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Just racked my blackberry cider to tertiary. Looks good. Tastes berryish, definitely needs to be sweetened in ten days. Any problem with the headroom for ten days?

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Old 08-26-2012, 08:51 PM   #45
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Quote:
Originally Posted by Tw0fish View Post
Bill -

Why the vodka soak? Why not just freeze the berries beforehand?
(I'll totally take "Because I felt like adding vodka" as a legit answer too, just curious if there's something I may have missed.)
Freezing doesn't sanitize.
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Old 09-24-2012, 02:22 AM   #46
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Hey all. I just bottled my cider made 7/15. Backsweetened with three cups of dextrose. Tasted ok. Do I need to bottle condition for a while? Not a cheap 3 gallon batch so I want to wait til it's optimal to drink since it only yielded one case. Gonna bottle pasteurize after it is good and carbed in a few days.

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Old 09-26-2012, 03:29 AM   #47
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Quote:
Originally Posted by Vox View Post
Should the berries fall to the bottom at some point? Mine are still floating several weeks in.
I also did a 3 gallon (2.5) batch. my berries never dropped. just turned a whiteish color.

FYI: i had about 4 bottles explode during stove top pasturizing. be very careful you do not fill the bottles too much and do not allow them to over carbonate in the bottle. But on the bright side: they taste fantastic!
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Old 09-26-2012, 03:36 AM   #48
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Quote:
Originally Posted by djelemenohpee

I also did a 3 gallon (2.5) batch. my berries never dropped. just turned a whiteish color.

FYI: i had about 4 bottles explode during stove top pasturizing. be very careful you do not fill the bottles too much and do not allow them to over carbonate in the bottle. But on the bright side: they taste fantastic!
Lol plastic bottle still has give. Needs more carb. How much sugar did you backsweeten with?
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Old 09-26-2012, 07:37 AM   #49
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Quote:
Originally Posted by Vox

Lol plastic bottle still has give. Needs more carb. How much sugar did you backsweeten with?
HA!
I did 3 cups. One per gallon. In hindsight I should have used 2.5 or less considering I didn't have a full 3gallons of liquid
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Old 09-28-2012, 02:04 AM   #50
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I just put my variation of this recipe into the primary tonight. I'm making a 2 gallon batch, so here's what I used so far:

2 gallons pastuerized apple juice
1lbs blackberries soaked in cheap white rum
1/2lbs brown sugar
Half a package of Safale S-04 dry yeast (rehydrated)
O.G. = 1060

Primary fermenter is a store-bought 2.5 gallon plastic water jug with the spigot removed and replaced with an airlock, standing on its side so the airlock is on top.

I'm thinking about adding more brown sugar and Campden tablets during bottling to make it sweeter.

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