EC-1118 Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
1 Original Gravity:
1.052 Final Gravity:
1.004 Boiling Time (Minutes):
1 Primary Fermentation (# of Days & Temp):
60 Additional Fermentation:
6 weeks on oak Secondary Fermentation (# of Days & Temp):
30 Tasting Notes:
smooth, clean; slight raspberry nose; slight vanilla from oak; sparkly
3 cans 100% apple-raspberry concentrate juice, frozen
1 tsp. yeast nutrient
1/2 tsp. yeast energizer
1 tsp. pectin enzyme (probably not needed)
12 oz. fresh raspberries
Heat 1/2 gallon of water to 140*F. Add frozen concentrate, nutrient/energizer, and pectin enzyme. Add to 1-gallon jug and top off with cool water (allow room for some krausen). Pitch yeast when temp of must is ~70.
Ferment at ~65*F for 2 months. Rack off lees into new 1-gallon jug with 12 oz. fresh raspberries (washed well). Rack off raspberries and lees into new 1-gallon jug with 1 oz. light toasted oak chips (soaked in water for one hour). Rack off oak after 6 weeks, top off, and bottle whenever. I bottled with 1 oz. priming sugar.
Result was 10 12-oz bottles of sparkly cider.
I've also done this with Apple-Cherry juice (substuting fresh raspberries with 1lb frozen dark cherries).