SevenSeaScourge
Well-Known Member
my first batch of cider is in the fermenter right now. i'm hoping for a very pronounced blackberry flavor in the finished product. i've got 2# frozen blackberries, 12 oz. frozen raspberries plus 2 cans of oregon blackberries in light syrup (which i pureed) in the bucket. i'm thinking i might need more berries. what ya'll think?
more questions:
... i've read elsewhere that i should remove the fruit after 4 or 5 days? is this "right"?
...can i add more blackberries later in the fermentation if the flavor is not strong enough? i plan on racking to secondary when fermentation starts to slow down...taste and add then?
...also, i'm kegging this so how much campden and potassium sorbate do i add when it's finished? and is xylitol the best for backsweetening?
and finally...does cider always smell so strongly of sulfur during fermentation? i pitched nottingham cause i had some extra but it smells like hell (literally?) in my house.
more questions:
... i've read elsewhere that i should remove the fruit after 4 or 5 days? is this "right"?
...can i add more blackberries later in the fermentation if the flavor is not strong enough? i plan on racking to secondary when fermentation starts to slow down...taste and add then?
...also, i'm kegging this so how much campden and potassium sorbate do i add when it's finished? and is xylitol the best for backsweetening?
and finally...does cider always smell so strongly of sulfur during fermentation? i pitched nottingham cause i had some extra but it smells like hell (literally?) in my house.