BoatmanTom
Active Member
I threw together a brew hoping for something sweet not too potent.
4 gal of apple cider, pasteurized with only asorbic acid(vit c) added.
2 lbs white sugar
4 packs of frozen raspberries(12oz per bag)
4 tsp of yeast nutrient
3.2 tsp of acid blend
.3 tsp of pectic enzyme
6 grams of cote des blancs yeast
To pasteurize the frozen raspberries:
Let thaw overnight, next morning pour into sauce pan and heat to 160 F. Keep at 160 for 15 minutes. Let cool. Add pectic enzyme after berries cool down below 100F. P.E. needs 1 hour to work. It works by breaking down the pectic that holds the fruit together. Thus adding more flavor to your mix.
I then added it all together in a white food grade 5 gallon bucket. Took my gravity reading then pitched the yeast. SG was 1.070, alcohol approx. is 9.5%. I took only 12 hours to start bubbling, after 24 hrs, it's going to town. I'll keep you posted.
Tom
4 gal of apple cider, pasteurized with only asorbic acid(vit c) added.
2 lbs white sugar
4 packs of frozen raspberries(12oz per bag)
4 tsp of yeast nutrient
3.2 tsp of acid blend
.3 tsp of pectic enzyme
6 grams of cote des blancs yeast
To pasteurize the frozen raspberries:
Let thaw overnight, next morning pour into sauce pan and heat to 160 F. Keep at 160 for 15 minutes. Let cool. Add pectic enzyme after berries cool down below 100F. P.E. needs 1 hour to work. It works by breaking down the pectic that holds the fruit together. Thus adding more flavor to your mix.
I then added it all together in a white food grade 5 gallon bucket. Took my gravity reading then pitched the yeast. SG was 1.070, alcohol approx. is 9.5%. I took only 12 hours to start bubbling, after 24 hrs, it's going to town. I'll keep you posted.
Tom