Backsweetening/priming with fruit juice

Yakima 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
M

MTate37

Well-Known Member
Joined
Aug 27, 2012
Messages
750
Reaction score
108
Location
Birmingham
Planning to mix tart cherry juice with cider we've had working for a couple of months. The idea is to mix it to the flavor we like then add more juice to add .002 to .003 points. Will monitor the carbing with a plastic bottle then pasteurize when carbed enough.

Question: Do we need to boil the cherry juice before adding to the cider?

Thanks!
 
No, as a general rule of thumb, don't boil fruit juices.

The primary yeast should ferment in a relatively short time span and out compete any possible infectious microbes. Pasteurizing will prevent any spoilage past that point.
 
Update: We opened a two week old bottle tonight after one day in the fridge. The head was about two or three inches after pouring the entire bottle, but it dissipated rather quickly. The carbonation was very similar to a soft drink. Should we pasteurize at this point or give it a few days?
 

Similar threads

C
what canna do with it?
Replies
5
Views
416
fluketamer
F
Chalkyt
Opinions on eating apples for cider
Replies
7
Views
787
Fixerman
F
MightyMosin
Decided to try a waterless mead
Replies
17
Views
1K
MightyMosin
MightyMosin
F
session vikings blood attempt
Replies
5
Views
801
fluketamer
F
MmmmCider
Bland peach cider
Replies
12
Views
2K
Raptor99
Raptor99

Latest posts

Back
Top