Pasteurization has been the only effective route I've found for sparkling + sweet, unless you want to use artificial sweeteners.
Links to one of my pasteurization sagas, with a cautionary tale about explosions included for good measure...
Pasteurization is probably your best bet.
Just be safe! http://www.ciderhomebrewing.com/2011/05/pasteurization-explosion.html
Given the fact that you're not going to let them prime, your risk is probably much lower.
I made a similar blueberry one last summer, although with a blueberry juice blend which I think also included white grape juice. It got some pretty rave reviews when it was finished. http://www.ciderhomebrewing.com/2011/06/blueberry-cider.html
I've also experimented with various cranberry...
A drilled universal rubber stopper works for these--I think I got this one: http://www.learntobrew.com/store/item/yvbo/-_Stoppers_and_Airlocks/Universal_Rubber_Stopper_Drilled.html
I used 32 ounces of berry juice (blueberry in one, cranberry in the other), and the remainder (about 93 ounces, with some room at the top--these are both gallon jugs) was apple juice.
I'll definitely have to try the chopped up Craisin's approach--sounds interesting! A comparison between that...
I'm aiming to make some simple, tart, bubbly blueberry cider and cranberry cider, now that summer is definitely here.
Check these beauties out:
Both have OG of 1.040, with colors that demand clear bottles, once they're done fermenting.
I think that sounds delicious.
I'd go for a mix/process that will get end in a high FG, though--you'll probably want something sweet to balance out that heat.
I'm not sure why, but I had a bottle explode while pasteurizing, even though I'd only had the cider bottled for about 24 hours.
Here's the fuller picture:
Regular store-bought apple juice with brown sugar added to 1.065.
Lalvin EC--1118.
As soon as the SG dipped to 1.020, I bottled...
I agree, it sounds like it's going fine. Lalvin EC-1118 is a beast--I've had fermentation with that yeast go from 1.075 to 1.000 in four days flat.
But at other times, with more complicated sugars or at lower temperatures, EC-1118 can take its time. (and taste better!).
You can take an SG...
I'll do that--steaming would be much easier, and retain the flavor better I imagine.
Good idea with the bag/floss method. Don't want to overdo the oaky-ness.
Any advice on the best way to use oak chips in making a simple cider?
I'll be starting with apple juice (i.e. filtered), so I was thinking about boiling the oak chips in some of the juice and then straining out the oak chips and fermenting.
Alternatively, I'd boil the oak chips in...
Sounds magnificent! I was looking for a good cyser recipe.
Have you ever tried this recipe without the cranberries? I imagine the honey flavor might be stronger that way, especially if you're using clover honey. And since you have lemon juice in there already, you could still give it a nice...
The backsweetened version worked out much better. The taste was similar, but I had a bottle-bomb when pasteurizing the non-backsweetened batch, despite having let it prime for the same amount of time (1 day). My guess is that this was due to a higher carbonation level, likely because the...