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BlainD 09-26-2012 05:14 AM

Unicorn Blood
 
1 Attachment(s)
3 1/2 gallons Tree Top 3 Apple Blend
1/2 gallon R.W. Knudsen Just Black Cherry Juice

WLP060

It's young now but already delightful. Fruity and slightly sweet. It tastes enough like a jolly rancher to appeal to your sweet tooth; Not so sweet you feel like a girl drink drunk. I'm pleased. If I decide to make this again (and probably will next spring) I think I'll add brown sugar to deepen the color and dry it out a little more.

First Recipe post let me know if I need to change anything up!

PROST!

Leadgolem 09-26-2012 05:19 AM

Very nice. I thought the black cherry juice should be dillutable and still maintain a good amount of it's cherry flavor and color.

EDIT: For those of you wanting a clear result, check the bottle of black cherry juice when you get it. Some have a lot more cherry solids in the bottom then others.

Pratzie 09-26-2012 05:23 AM

Nice

BlainD 09-26-2012 05:27 AM

Quote:

Originally Posted by Leadgolem (Post 4445280)
Very nice. I thought the black cherry juice should be dillutable and still maintain a good amount of it's cherry flavor and color.

EDIT: For those of you wanting a clear result, check the bottle of black cherry juice when you get it. Some have a lot more cherry solids in the bottom then others.

The R.W. Knudsen actually had a good bit of cherry pulp in the bottom. I dumped it all in. Week of cold crashing I feel was really key in getting it cleared up.

Leadgolem 09-26-2012 05:33 AM

Quote:

Originally Posted by BlainD (Post 4445299)
The R.W. Knudsen actually had a good bit of cherry pulp in the bottom. I dumped it all in. Week of cold crashing I feel was really key in getting it cleared up.

Nice. Yeah, cold crashing would have definitely helped.

About 1/3 of the bottles have close to no pulp in them, at least they did when I picked up my last 2. :)

BlainD 09-26-2012 05:37 AM

Quote:

Originally Posted by Leadgolem (Post 4445312)
Nice. Yeah, cold crashing would have definitely helped.

About 1/3 of the bottles have close to no pulp in them, at least they did when I picked up my last 2. :)

Been a couple of months I could be confused.

dannyrodge 11-21-2012 04:56 PM

Hi, I think I will give it a try. No added sugar necessary?

BlainD 11-23-2012 03:22 PM

Quote:

Originally Posted by dannyrodge
Hi, I think I will give it a try. No added sugar necessary?

Not necessary but I'd add some adjunct if I made it again. So recommended. Cup of brown sugar or maple syrup would be good.

Dorimo 01-19-2013 04:16 AM

I keep talking about this recipe with my friends, and i think i'm going to give it a shot. I am going to repeat your recipe with the brown sugar in the primary. But i was wondering if using a brown sugar is it still best to invert it in some cider and then add it to the carboy or what would be the best way?

Leadgolem 01-19-2013 04:27 AM

You usually invert sugar to increase it's apparent sweetness. IE: Break the disaccharide sucrose into the monosaccharides glucose and fructose. The yeast may be able to consume the monosaccharides a little faster then the disaccharide, but not by much. I don't see any actual point in inverting, as the sugar is already in a form that the yeast can eat.

If you meant dissolve and not invert, then you shouldn't need to. That is, unless you want to add a very large amount of sugar. Up to about 3 lb's you should just be able to shake or stir and have the sugar completely dissolve. Over that, I'd gently heat the sugar in a pan with a gallon or so of cider so it is fully dissolved. Then mix that into the rest of the liquid.


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