Xantus954
Well-Known Member
Going to be putting together a Apple Cranberry cider for SWMBO. Here's what I'm looking at right now. This is only my third batch of cider so I'm open to suggestions.
5 gallons Apple Juice
2 lbs dextrose
4-5 lbs frozen cranberries
Nottingham Ale yeast (What I have on hand from previous batches)
Going to combine Apple Juice and dextrose in primary and let them go for about 2 weeks.
I'll rack on top of the cranberries in the secondary and let go for 2-4 weeks. (Depends on amount of cranberry flavor, tartness, etc that it picks up)
Rack to a tertiary, and let it clear for a week or 2, then back-sweeten with frozen aj concentrate, bottle, and pasteurize after it carbs up.
I also have Red Star Montrachet yeast but figured it would be better to use a yeast that leaves the finished product slightly sweeter to offset the tartness the cranberries are going to add.
Also, since I'm pasteurizing the final product if I add fcaj to sweeten to taste and then add 5 oz of dextrose to make sure it has enough to sugar to carb up will that work?
5 gallons Apple Juice
2 lbs dextrose
4-5 lbs frozen cranberries
Nottingham Ale yeast (What I have on hand from previous batches)
Going to combine Apple Juice and dextrose in primary and let them go for about 2 weeks.
I'll rack on top of the cranberries in the secondary and let go for 2-4 weeks. (Depends on amount of cranberry flavor, tartness, etc that it picks up)
Rack to a tertiary, and let it clear for a week or 2, then back-sweeten with frozen aj concentrate, bottle, and pasteurize after it carbs up.
I also have Red Star Montrachet yeast but figured it would be better to use a yeast that leaves the finished product slightly sweeter to offset the tartness the cranberries are going to add.
Also, since I'm pasteurizing the final product if I add fcaj to sweeten to taste and then add 5 oz of dextrose to make sure it has enough to sugar to carb up will that work?