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Old 11-15-2008, 09:15 PM   #1
mysigp226
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Oct 2008
Wheaton, IL
Posts: 38


Here's the plan....happening today. Any comments?

Recipe Type: All Grain
Yeast: Red Star Pasteur Champagne (I would not use this yeast again, it screwed up the flavor profile)
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: 1.083
Final Gravity: 1.0
Color: Dark Rose
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 7 days @ 68F
Secondary Fermentation (# of Days & Temp): 30 days @ 68F

1 gallon of local pasteurized Apple Cider
1lb of sugar
20 or 30oz of Frozen Raspberries (10oz in primary, 10oz in secondary)
1/2 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/2 tsp Acid Blend (tartaric, malic and citric)
1 tsp Sparkolloid

1. Thaw and crush 10oz of raspberries and dump into primary fermenter.
2. Warm apple cider and add 1lb of sugar
3. Add apple cider/sugar mix to primary
4. Add pectin acid blend to primary
5. Stir until combined
6. Go start your yeast
7. Wait an hour or two
8. Pitch yeast
9. Ferment in primary until no activity
10. Rack into secondary on top of 10 oz more of crushed, thawed raspberries.
11. Add sparkolloid
12. Let it sit on the raspberries for 15-30 days

At this point you can rack off into storage container/bottling


 
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Old 11-15-2008, 11:08 PM   #2
mysigp226
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Oct 2008
Wheaton, IL
Posts: 38

Day 1 picture (raspberry on the right obviously)

 
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Old 12-30-2008, 02:42 AM   #3
mysigp226
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Oct 2008
Wheaton, IL
Posts: 38

Here it is for drinking after 45 days. There is an after taste that I don't like so much that is also there in an Apple Cider. The only common components I can think of are the yeast and the 'additives' (nutrient, acid blend, etc) It's not in an Apple Cider I made with - Lalvin 71B-1122 Yeast using the same 'additives'.

I can't describe it as I've never tasted anything like it, but it over powered both the Apple and Raspberry versions. Does the 'Red Star Pasteur' have such a flavor profile?
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On Deck: looking for something
5g Primary: nothing
5g Carboy: nothing
1g Carboy's: Sweet Sparkling Apple Cider,empty,empty,empty
Bottled: Strawberry Wine
Mini-Kegged: Sweet Sparkling Apple Cider,Cranberry/Apple Cider, S04 Cider
Past Work: Raspberry Cider


 
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Old 12-30-2008, 11:54 AM   #4

It will be better in about 6 months. Give it some time. In the future, add the acid when taste tested after fermentation is finished.
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Old 12-30-2009, 03:11 AM   #5
jimmysworking
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Dec 2009
USA
Posts: 1

I am curious, Was it better after the six months?

 
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Old 12-30-2009, 03:57 AM   #6
mysigp226
Recipes 
 
Oct 2008
Wheaton, IL
Posts: 38

No. But you reminded me to try this again with a different yeast.
__________________
On Deck: looking for something
5g Primary: nothing
5g Carboy: nothing
1g Carboy's: Sweet Sparkling Apple Cider,empty,empty,empty
Bottled: Strawberry Wine
Mini-Kegged: Sweet Sparkling Apple Cider,Cranberry/Apple Cider, S04 Cider
Past Work: Raspberry Cider

 
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Old 12-13-2011, 02:00 PM   #7
MarkKF
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Dec 2011
Meriden, CT
Posts: 1,281
Liked 90 Times on 76 Posts


Anybody try without adding the:
1/2 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/2 tsp Acid Blend (tartaric, malic and citric)
1 tsp Sparkolloid

Just wondering if simpler is better?

 
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Old 12-13-2011, 02:14 PM   #8
CvilleKevin
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Oct 2007
Charlottesville, VA
Posts: 1,329
Liked 150 Times on 64 Posts


Quote:
Just wondering if simpler is better?
Yes. All you need is juice, yeast and raspberries
US05 is a better yeast to use for raspberry cider
Dont add the raspberries until the end of the primary fermentation

 
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Old 12-13-2011, 08:05 PM   #9
UpstateMike
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Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Quote:
Originally Posted by MarkKF View Post
Anybody try without adding the:
1/2 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/2 tsp Acid Blend (tartaric, malic and citric)
1 tsp Sparkolloid

Just wondering if simpler is better?
I have Cider With Blackberries in the primary for about 10 days now. Seems to be going well. I didn't use any of those additives, and I used S-04 yeast.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
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