Raspberry cider - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Raspberry cider

Reply
 
Thread Tools
Old 04-08-2009, 04:20 AM   #1
yeastluvr
Recipes 
 
Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts



Just started a new cider tonight. I'm looking for something low abv this time, hopefully a nice summer quencher! I just hope its not tart. Recipe is:

1 1/2 gallons apple juice "great value Walmart".....hey it works for me!
2 cans Old Orchard Apple/Raspberry juice concentrate"from Walmart"
1 Packet Nottinghams ale yeast

I mixed the Old Orchard to its normal re-constitution which made a little over 3 quarts. Total I'm at 2 1/2 gallons. The Old Orchard has a definite rasberry taste however the ingredients in the juice are as follows: Apple juice, Pear juice, Grape juice and Raspberry juice.
I dont taste any grape but do taste the raspberry. I hope it doesn't come out to tart but I'm trying an ale yeast "first time" in an attempt to hold onto a bit of the sugar at the end. I did not add any sugar to this...

hydrometer was 1.044 PA around 5.8% but with the ale yeast will hopefully be a bit less. Plan is to let it go for 3 weeks or more and bottle carb it...

 
Reply With Quote
Old 04-08-2009, 04:26 AM   #2
Shooter
Almaigan Brewing Co.
HBT_LIFETIMESUPPORTER.png
 
Shooter's Avatar
Recipes 
 
Dec 2008
Dublin (No, not that Dublin)
Posts: 4,562
Liked 271 Times on 209 Posts


Were you thinking of adding any vodka to this?!?!?

Okay, I'll stop now.

 
Reply With Quote
Old 04-08-2009, 04:29 AM   #3
Tusch
Recipes 
 
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


I'd say you're in the right direction. The ale yeast still might take that to complete dryness 1.000 (or less), but you could always backsweeten a little bit if it fits the taste. I think this sounds like a great brew.
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
Reply With Quote
Old 04-08-2009, 04:37 AM   #4
AZ_IPA
PKU
HBT_LIFETIMESUPPORTER.png
 
AZ_IPA's Avatar
Recipes 
 
Jun 2008
The Cold Part of AZ
Posts: 53,638
Liked 9099 Times on 7236 Posts


looks good as well - I've been looking for a nice raspberry cider...keep us posted

 
Reply With Quote
Old 04-08-2009, 05:00 AM   #5
yeastluvr
Recipes 
 
Mar 2009
Washington St.
Posts: 192
Liked 2 Times on 2 Posts


Shooter.... what makes you think I didn't add a little vodka to some left over must. It was a real treat!

 
Reply With Quote
Old 12-14-2009, 01:38 AM   #6
HOP-HEAD
Recipes 
 
Oct 2008
West Michigan
Posts: 503
Liked 10 Times on 9 Posts


Well....... how'd it turn out? Looking to brew something similar for the little lady...

 
Reply With Quote
Old 12-14-2009, 03:37 AM   #7
jkarp
 
jkarp's Avatar
Recipes 
 
Jun 2008
Elizabeth, CO
Posts: 2,112
Liked 45 Times on 35 Posts


I use the same ingredients for my raspberry cider, but I ferment the apple juice alone with champagne yeast, nuke it with sorbate and back-sweeten with the Old Orchard Apple/Raspberry juice when I keg. Everyone loves it.

 
Reply With Quote
Old 12-15-2009, 01:56 AM   #8
HOP-HEAD
Recipes 
 
Oct 2008
West Michigan
Posts: 503
Liked 10 Times on 9 Posts


Quote:
Originally Posted by jkarp View Post
I use the same ingredients for my raspberry cider, but I ferment the apple juice alone with champagne yeast, nuke it with sorbate and back-sweeten with the Old Orchard Apple/Raspberry juice when I keg. Everyone loves it.
Can you break that down into baby talk for a beer brewer that's never made cider? What's nuking with sorbate? And how do I go about back sweetening with the juice? I apologize in advance for probably very elementary questions.

 
Reply With Quote
Old 12-15-2009, 02:33 AM   #9
Yan
Recipes 
 
Nov 2009
British Columbia
Posts: 168
Liked 2 Times on 2 Posts


Potassium sorbate when used with a sulfite will stabilize the cider, so you can back sweeten, or sweeten after the cider has fermented dry if you're going to force-carbonate in a keg. Otherwise, it could come back to life and over-carbonate.

 
Reply With Quote
Old 12-15-2009, 03:18 AM   #10
jkarp
 
jkarp's Avatar
Recipes 
 
Jun 2008
Elizabeth, CO
Posts: 2,112
Liked 45 Times on 35 Posts


You have to kill the yeast (or filter it out) to back-sweeten or they'll just reactivate and eat the new sugar.

Obviously, with no yeast at this point, the only way to carbonate is via kegging.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Raspberry Ale SteveM Recipes/Ingredients 48 09-19-2013 09:58 PM
Raspberry Apple Cider Ooompa Loompa Cider Recipes 52 05-06-2013 11:30 PM
Raspberry Cider experiment today mysigp226 Cider Forum 8 12-13-2011 08:05 PM
Raspberry Ale Brewpilot Recipes/Ingredients 6 10-13-2006 01:47 PM
Raspberry IRS Brew-boy Recipes/Ingredients 8 07-15-2006 02:01 AM


Forum Jump