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Old 03-08-2006, 05:55 AM   #1
brewgirl
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Mar 2006
california
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Anyone have a good recipe for a berry cider? it seems hard to find a quality recipe...


let me know if you have any tips for using fruit thanks!



 
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Old 03-09-2006, 12:59 AM   #2
Talcottsk
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Jan 2006
Seocheon, South Korea
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what kind of berries do you want to use? i have a book full of recipes



 
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Old 03-09-2006, 01:45 AM   #3
david_42
 
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The first tip is to freeze the fruit prior to using it. This turns the fruit into mush, releasing all of the juice. Thaw, heat to 165F for 15 minutes to pasturize.
Second, get a really big mesh bag. I have one that is as big as my bucket. The bag goes in the bucket, fruit in the bag and pour the cider & yeast on top.
Third, don't squeeze the bag when the ferment is done. Unless you like fruit mud.
Last, ignore the Style guide and use lots of berries. I make Revenge (a blackberry cider, best served cold) with about 50% berries, 50% apple juice and about 1% blood (I pick them myself, hence the name).
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Old 03-09-2006, 07:50 AM   #4
brewgirl
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Mar 2006
california
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thanks for the tips. i had a blackberry or mixed berry cider in mind--your "revenge" cider sounds great! what type of yeast did you use/did it finish sweet or dry? thanks for the help. i typically brew beer and i am attempting cider for the first time so any help is appreciated

 
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Old 03-09-2006, 07:51 AM   #5
brewgirl
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Mar 2006
california
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talcottsk, any mixed berry, blackberry, or rasberry recipes would be great. thanks for the help!

 
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Old 03-09-2006, 03:04 PM   #6
Talcottsk
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Jan 2006
Seocheon, South Korea
Posts: 48

from the recipe book
for raspberry and blackberry recipe is same, except
4 lb blackberris or 3 lbs raspberries
then
7 pts water
2 1/ lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 pkg winie yeast
starting SG 1.090-95

not mine, from a bbook--hope it helps

 
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Old 03-09-2006, 05:34 PM   #7
david_42
 
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I used Nottingham dried yeast. Revenge is dry at room temperature and sweet when chilled. No idea why, the FG was 0.994, so I don't think there was much residual sugar.
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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

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Old 03-09-2006, 08:13 PM   #8
Caplan
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Aug 2005
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Quote:
Originally Posted by Talcottsk
from the recipe book
for raspberry and blackberry recipe is same, except
4 lb blackberris or 3 lbs raspberries
then
7 pts water
2 1/ lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 pkg winie yeast
starting SG 1.090-95

not mine, from a bbook--hope it helps
This a 'Country Wine' recipe for berries Talcottsk - Not a cider. No apples!

 
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Old 03-10-2006, 01:33 AM   #9
Talcottsk
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Jan 2006
Seocheon, South Korea
Posts: 48

yes, you're right, maybe replace the water with apple juice and reduce the sugar to 1 cup? or no sugar at all--depending on your ABV goal

 
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Old 03-10-2006, 03:20 AM   #10
brewgirl
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Mar 2006
california
Posts: 5

so are country wines still or sparkling? the berry "country wine" recipe sounds good but i want whatever i make to be sparkling. As for the berry cider recipe given, would you add anytihng else (like tablets?) or is the fruit/juice and yeast all you need?

thank you for the help--i am excited to get going!



 
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