Most of my ciders are made with store bought juice, and they are delicious but unsurprisingly lacking in astringency and body. Saskatoons are beginning to turn red but not ripe where I am, and I've noticed that while I wouldn't want to drink it straight the juice is pleasantly tannic and tart at this stage—al la crabapple. Has anyone ever experimented with juicing or crushing underripe saskatoons and using them in either primary or secondary to round out their cider profile and maybe add some interesting color/taste?
Using underripe serviceberry/saskatoon for body and tannins
- Thread starter elysial
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