Raspberry Apple Cider - Page 5

vtec4me21 · 03-13-2011, 11:35 PM

Added the pound of lactose and only 2oz. of the raspberry flavoring. It is almost carbed up, just a couple of days until bottling. The taste from the raspberry is nice and mellow, I didn't use the full four ounces as the raspberry juice helped out to boost the flavor. The lactose gives it a nice touch of sweetness, not overpowering. I'm looking forward to aging some of these to see how they do.

HOP-HEAD · 03-15-2011, 12:31 AM

Quote:

Originally Posted by vtec4me21

It is almost carbed up, just a couple of days until bottling.

Are you kegging it currently, and then moving some to bottles? Otherwise, something here just doesn't sound right....

vtec4me21 · 03-15-2011, 01:36 PM

Quote:

Originally Posted by HOP-HEAD

Are you kegging it currently, and then moving some to bottles? Otherwise, something here just doesn't sound right....

Yes, kegging then bottling from the keg with a bottling wand hooked into a party tap. If I'm motivated tonight I'll be bottling this batch.

LoloMT7 · 01-24-2012, 05:36 PM

Hi all, I'm a new member of HBT. I have been reading on here for months and have been brewing for a couple of years now. I first want to thank everyone for the help & advice that I've come across here just reading other posts!

Anyways I made a Cider recipe myself and put it together this last weekend and it is fermenting away right now. Here's what I did.

Hard Walmart cider recipe
3 gallons Walmart cheapo apple juice
1 gallon Walmart cheapo Cran juice
4 lbs Walmart light Brown sugar
1 and 1/2 packs of Red Star champagne yeast

I warmed up 2 gallons of Apple juice dissolved and stirred the brown sugar into it. Then I poured it into the carboy and added the rest of the apple juice & Cran juices. Cooled to room temp (about 68 degrees) and pitched 1 and 1/2 packs of Red Star champagne yeast may have been more then needed but I had 1/2 pack that i needed to use up.

Talk about an active fermentation. I've haven't seen beer go this crazy since I pitched Nottingham in my first batch (I was a rookie and it was way too warm and the blowoff went crazy). This cider is so different then any beer I've brewed though as it has no kraeusen on top. It is very clear but it sure is letting off CO2 like crazy! We'll I will let you know how it turns out in a few months

lilschmutz · 02-01-2012, 10:49 PM

Just started my own variation of this.

2 Gallons Motts Apple Juice
2 lbs brown sugar
2 cans Old Orchard Apple-Raspberry juice concentrate
1/2 gallon(ish) water to top off the 3 gallon carboy
4/5ths of a pack of Red Star Cote Des Blancs (it's what I had left)

Started off by adding a gallon and a half of juice and the cans of concentrate to the carboy.
caramelized 2lbs of brown sugar in 1 1/2 cups of juice.
Added the caramelized sugar to the carboy and mixed thoroughly.
Pitched yeasties.

Deep red color, very sweet. OG 1.070.

This is my first experiment not following a recipe, so I'm anxious to see what happens.

dspin0212 · Yesterday, 02:20 PM

Oompa looompa. I am new to cidering and i had a question, what size carboy does your original recipe fill because mine is 6 gallons?