Abigails's Strawberry Cyser

[AdamsCider]

In mid October I started with 5 gallons of orchard cider, added a gallon of nursery water. I tossed in campden tabs for good measure even though the orchard said they UV'd their pressing. I added 2 lbs (32oz) of sueBee Honey and 1 lb (16oz) of Domino Agave Nectar. I blended 2 pounds of fresh strawberries and added to the mix. I added pectin, I let it sit for a few hours then I wet pitched the Red Star yeast with yeast nutrient. It started bubbling in a few days. When it slowed down about 10-12 days later, I transferred it to a glass secondary, filtering with a funnel filter, and let it sit until no bubbles came through. When I transferred into secondary, I added 2oz of brewer's best strawberry flavor. Just enough to get some strawberryness back.
Then I racked into 750ml no punt champagne bottles and added two tabs of cooper's carb sugar drops and capped with 29mm caps. I let it sit for another few weeks before I gave it away around Christmas.
Last weekend I opened a bottle that had been sitting warm for the last 10 months, chilled it and it was nice and smooth. Someone asked if they could back me for a brewery.

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[homebrewky1]

Do you know your final gravity for this recipe? Sounds more like a fruit wine than a cider

 

[homebrewky1]

I just reread, sorry for the stupid comment. But what was the final alcohol percent?

 

[AdamsCider]

My calculations had it around 7.2%

 

[globell]

this sounds fabulous. Will to give this a try