RugenBrau
Well-Known Member
Ok, After reading all the flavored cider post earlier this year I decided to do some experimenting to see what I could come with. This is the one that was the big hit tonight. I couldnt believe how fast it went. ( I did save four bottles so I could see what it would be like after 6,12 and 18 months. The other bottle is in there due to my lack of will power. Id like to thank all you who have posted your recipes on here. I have a few flavored ciders going on here and Ive stolen bits from all of you. I figure it is only fair to share them
Raymond Point Cider
1. Started out with 3 gallons of freshly pressed juice(2$/gal). They were mostly Macs.
2. Added 3 campden tablets and let sit for 12 hrs
3. Added pectin enzyme and let sit 24 hours
4. Racked the juice off the sediment (This will probably seem strange to many but that was the just the way I was taught. I notice here that most leave the juice on the sediment. I actually think that is easier and safer.
5. Added 1 quart of organic cranberry juice. It was 100% pure cranberry juice, no sugar, and not a blend. The only reason I used organic was because that was all that was available.
6. Added 1 pound of light brown sugar and 4 ounces of clover honey to bring SG up to 1.062.
7. Pitched Cote des Blanc
8. After 4 weeks I racked it off to the secondary tasted pretty good but tart.
9. At this point I decided to do little experimenting. I was going to use lactose and bottle carb it but the lactose did not seem sweet at all. So I went ahead and sorbated it.
10. I kept fooling around adding sugar until my taster was happy and it came out to 3 cups (dextrose) or 1 cup per gal.
11. It still wasnt to my liking so I decided to go cran-raspberry route. I added 2 ounces of raspberry flavoring and that was it.
I do have a one gallon batch going that I would like to try to carb. I would also like to try it with the Safale S04 yeast. I have a raspberry and holiday cider going with that and seems to much more fruity and sweet. (I can thank Kevin and his yeast experiment post for finding that one!) My final SG was 1.010. Also I think Im going to try sweetening the next batch with a combination of sugar and apple juice concentrate.
Raymond Point Cider
1. Started out with 3 gallons of freshly pressed juice(2$/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 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.
11. It still wasnt to my liking so I decided to go cran-raspberry route. I added 2 ounces of raspberry flavoring and that was it.
I do have a one gallon batch going that I would like to try to carb. I would also like to try it with the Safale S04 yeast. I have a raspberry and holiday cider going with that and seems to much more fruity and sweet. (I can thank Kevin and his yeast experiment post for finding that one!) My final SG was 1.010. Also I think Im going to try sweetening the next batch with a combination of sugar and apple juice concentrate.