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Old 02-02-2008, 02:26 AM   #1
Pyro
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Default Blueberry Cider

Blueberry Cider

5 gallons Old Orchard Apple Cider
5 cans Great Value Frozen Apple Juice
16 oz corn sugar
80 oz fresh or frozen blueberries (half in primary, half in secondary)
50 drops liquid pectic enzyme
Danstar Nottingham Yeast
Yeast Nutrient
OG = 1.066

Slowly heat one gallon of apple juice to just simmering and turn off heat. Add corn sugar and stir until dissolved. Add frozen juice 1 can at a time until all are added and melted, heating as needed. Thaw and crush 40oz of blueberries in primary fermenter. Add apple juice/concentrate/corn sugar mixture to primary. Add pectin and rest of bottled cider to fermenter. Make starter (from cider, nutrient and yeast) a day or two ahead of time and pitch into primary. Ferment in primary until no activity and rack into secondary on top 40 oz more of crushed, thawed blueberries. Ferment for appx. 1 more month. Age in tertiary or prime and bottle age to your liking (2-6 mos.).


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Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

Brewed:
2008 - 65 gallons

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Old 03-11-2008, 04:46 PM   #2
placervilledan
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Hello,
I was wondering what the pectin in the recipe was for. Most recipes I have seen call for pectic enzyme for clearing. I'm going to try your recipe soon by the way.....


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Old 03-11-2008, 10:48 PM   #3
Pyro
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Sorry...typo. Should read "Liquid Pectic Enzyme".
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Pyro

Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

Brewed:
2008 - 65 gallons
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Old 09-11-2008, 07:44 PM   #4
Tusch
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Well how did this turn out Pyro? You were my inspiration and sage wisdom. So I am curious. Mine is still aging and clearing.
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Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
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Old 10-07-2008, 07:18 PM   #5
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Sooooo dissapointed. I loved everything about this recipe, the flavor, the color, a perfect amount of residual sweetness, etherything...until I popped one open about 6 months after bottling. Musty, musty, musty! It tasted PHENOMINAL going into the bottle!! Sanitized everything w/ StarSan & used Munton's carb tabs, and now it's crap. Infection after bottling is the only thing I can think of. I don't understand. I am a sanitation nazi!! After going over it, the only variables I could think of were either bad carb tabs, or (more likely) the starsan I used was saved from sanitizing a previous batch of bottles and a bottling bucket. I was always told as long as it's not cloudy, you could still use it. So whether that's it or not, you can bet I will NEVER reuse Starsan again. I haven't dumped all the bottles yet, but I'm not going to keep them too much longer...maybe a few months just to see if it's something that might condition out(highly unlikely, but wishful thinking). But, it's cider season anyway, so I assure you I'll be making this again this year! Hope yours was better! Cheers!
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Pyro

Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

Brewed:
2008 - 65 gallons
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Old 10-07-2008, 07:39 PM   #6
eschatz
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holy hell! how much did 80 oz of frozen blueberries cost you?
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Old 10-08-2008, 02:07 AM   #7
Pyro
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The blueberries weren't too bad cost wise, maybe 10-12 bucks, but I just feel like the past year was such a waste as I am one that likes to let my cider go for at least a year or two. I've made pilot batches before(1 gallon), but I new from the start this recipe would be killer, so I went with a full 5. Now I'm regretting it. Oh well, like I said cider season is upon us, and I've just sampled 3 diff. types from the local orchards around here. Pretty sure I've found a winner w/ one of them, so I'll probably start another batch this week or next. How's your's taste? I looks really, really good in those pics. Wish I was in your tasting room right now lol!
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Pyro

Primaries - Chocolate Banana Hefeweizen, EdWort's Apfelwein
Secondaries -
Tertiaries - Brewtal
Primary Pilots -
Secondary Pilots - Raspberry Cider
Conditioning - Half Pound Pale, Blueberry Apfelwein, Hard Cider, JAOM, Lord Fatbottom, Vanilla Cider, Vanilla Mead
Drinking - Breakfast Stout, Robust Porter, Cat 5 Double Chocolate Stout, St. Fatrick's Tire, Hoppy Bastard, Jack The RIPA, LBC Christmas Ale
Planned - More Raspberry Apfelwein

Brewed:
2008 - 65 gallons
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Old 10-17-2008, 05:43 AM   #8
Inthekeg
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Pyro,

You can safely re-use Starsan to a point. If you water was DeIonized, the Starsan would be clear. However, if you mixed it originally with hard water (read: tap water) then it should be cloud and generally should stay that way if it is still effective. The best way to determine if it is still a viable sanitizing concentration is by checking the ph level. If it is at or below 3.0, you are fine.
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Old 10-17-2008, 01:45 PM   #9
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I am still letting mine bulk age, last tasting it still tasted amazing. It keeps getting better with each day. This was especially true with the secondary additions of more blueberries and the pure blueberry juice. I can't tell if mine isn't clearing or if it really is going to stay this dark. I really hope it is going to stay this dark, I absolutely love it this way. I will wait to give it more time to try and clear before I bottle.
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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
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Old 05-05-2009, 02:00 PM   #10
wdtunstall
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Quote:
Originally Posted by Tusch View Post
I am still letting mine bulk age, last tasting it still tasted amazing. It keeps getting better with each day. This was especially true with the secondary additions of more blueberries and the pure blueberry juice. I can't tell if mine isn't clearing or if it really is going to stay this dark. I really hope it is going to stay this dark, I absolutely love it this way. I will wait to give it more time to try and clear before I bottle.
Tusch, Where did you get the pure blueberry juice? Did I miss that in the recipe or did you get that from the 2nd round of crushed blueberries?


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