Hey all,
It's almost blackberry season in Oregon, and since so many grow wild here I thought I'd try my hand at blackberry cider. I began thinking about doing this as a wine, but the amount of blackberry juice I'd need seemed daunting. I didn't want to backsweeten, so I'm going to try doing a steep and quick boil with some Honey Malt, then use EC-1118 to ferment. If I get around 30 gravity points from the malt then there should be enough complex sugars to leave it sweet right?
Here's what I have, I'm wondering is someone wiser then me can give it a look...
5-Gal
OG: 1.070
FG: 1.020
Fermentables:
Blackberry Juice (enough to get the gravity to 1.050)
Honey Malt (enough to get the gravity to 1.020, by my math that's about 0.15 lbs)
Yeast:
EC-1118
I'd steep the malt and do a quick boil, then add it to the blackberry juice and top off, carbed in bottles.
Thoughts/suggestions?
Thanks!
It's almost blackberry season in Oregon, and since so many grow wild here I thought I'd try my hand at blackberry cider. I began thinking about doing this as a wine, but the amount of blackberry juice I'd need seemed daunting. I didn't want to backsweeten, so I'm going to try doing a steep and quick boil with some Honey Malt, then use EC-1118 to ferment. If I get around 30 gravity points from the malt then there should be enough complex sugars to leave it sweet right?
Here's what I have, I'm wondering is someone wiser then me can give it a look...
5-Gal
OG: 1.070
FG: 1.020
Fermentables:
Blackberry Juice (enough to get the gravity to 1.050)
Honey Malt (enough to get the gravity to 1.020, by my math that's about 0.15 lbs)
Yeast:
EC-1118
I'd steep the malt and do a quick boil, then add it to the blackberry juice and top off, carbed in bottles.
Thoughts/suggestions?
Thanks!