RugenBrau
Well-Known Member
Raymond Point Cider
1. Started out with 3 gallons of freshly pressed juice(2$/gal). They were mostly Macs.
2. Added 3 campden tablets and let sit for 12 hrs
3. Added pectin enzyme and let sit 24 hours
4. Racked the juice off the sediment (This will probably seem strange to many but that was the just the way I was taught. I notice here that most leave the juice on the sediment. I actually think that is easier and safer.
5. Added 1 quart of organic cranberry juice. It was 100% pure cranberry juice, no sugar, and not a blend. The only reason I used organic was because that was all that was available.
6. Added 1 pound of light brown sugar and 4 ounces of clover honey to bring SG up to 1.062.
7. Pitched Cote des Blanc
8. After 4 weeks I racked it off to the secondary tasted pretty good…but tart.
9. At this point I decided to do little experimenting. I was going to use lactose and bottle carb it but the lactose did not seem sweet at all. So I went ahead and added K-meta and sorbated it.
10. I kept fooling around adding sugar until my taster was happy and it came out to 3 cups (dextrose) or 1 cup per gal. FG was 1.010
11. added two ounces of Raspberry flavoring
12. Bottle it and wait
This actually started out as stictly a canberry cider. It was just a little too tart so I tempered it with the raspberry flavoring. I've made it twice and each time my friends have whipped right through it. In fact I have another 10 gallons going now by request. I have a few bottles set off to the side to see how it ages. I really wouldlike to try it with the safale SO 4 yeast. It seems so fruity. I have a plain raspberry cider going with that right now and it seems pretty good. I'd also like to try to slightly carb it. If you ry this let me know how it comes out!
1. Started out with 3 gallons of freshly pressed juice(2$/gal). They were mostly Macs.
2. Added 3 campden tablets and let sit for 12 hrs
3. Added pectin enzyme and let sit 24 hours
4. Racked the juice off the sediment (This will probably seem strange to many but that was the just the way I was taught. I notice here that most leave the juice on the sediment. I actually think that is easier and safer.
5. Added 1 quart of organic cranberry juice. It was 100% pure cranberry juice, no sugar, and not a blend. The only reason I used organic was because that was all that was available.
6. Added 1 pound of light brown sugar and 4 ounces of clover honey to bring SG up to 1.062.
7. Pitched Cote des Blanc
8. After 4 weeks I racked it off to the secondary tasted pretty good…but tart.
9. At this point I decided to do little experimenting. I was going to use lactose and bottle carb it but the lactose did not seem sweet at all. So I went ahead and added K-meta and sorbated it.
10. I kept fooling around adding sugar until my taster was happy and it came out to 3 cups (dextrose) or 1 cup per gal. FG was 1.010
11. added two ounces of Raspberry flavoring
12. Bottle it and wait
This actually started out as stictly a canberry cider. It was just a little too tart so I tempered it with the raspberry flavoring. I've made it twice and each time my friends have whipped right through it. In fact I have another 10 gallons going now by request. I have a few bottles set off to the side to see how it ages. I really wouldlike to try it with the safale SO 4 yeast. It seems so fruity. I have a plain raspberry cider going with that right now and it seems pretty good. I'd also like to try to slightly carb it. If you ry this let me know how it comes out!