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Old 04-08-2009, 04:20 AM   #1
yeastluvr
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Default Raspberry cider

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...


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Old 04-08-2009, 04:26 AM   #2
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Were you thinking of adding any vodka to this?!?!?

Okay, I'll stop now.


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Old 04-08-2009, 04:29 AM   #3
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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.
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Old 04-08-2009, 04:37 AM   #4
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looks good as well - I've been looking for a nice raspberry cider...keep us posted
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Old 04-08-2009, 05:00 AM   #5
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Shooter.... what makes you think I didn't add a little vodka to some left over must. It was a real treat!
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Old 12-14-2009, 12:38 AM   #6
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Well....... how'd it turn out? Looking to brew something similar for the little lady...
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Old 12-14-2009, 02:37 AM   #7
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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.
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Old 12-15-2009, 12:56 AM   #8
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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.
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Old 12-15-2009, 01:33 AM   #9
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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.
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Old 12-15-2009, 02:18 AM   #10
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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.


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