My wife can't drink beer, but loves cider. I was thinking of making a blueberry apple cider for her because we have lots of last year's berries left in the freezer. Having never made cider before, I was thinking of making a small experimental batch of about 1 gal (I have a 5 litre jug to use as a primary). I intend to use 1 gal cider and add 1 can of frozen juice concentrate. After I rack to secondary, I will add the thawed berries. Conversely, I could add the berries in the primary. So, my questions are:
Is one pound per gallon enough berries? Should I use more or less?
Do I need to use two stage fermentation?
My wife likes a sweet cider. Can I use an ale yeast instead of a wine yeast?
Is one pound per gallon enough berries? Should I use more or less?
Do I need to use two stage fermentation?
My wife likes a sweet cider. Can I use an ale yeast instead of a wine yeast?