I know this question has been asked before but I was wondering if anyone can share their own experience of adding fruit/berries to cider?
After my first successful cider last year i am planning on doing the same again but will also do a 3 gallon batch of apple and blackberry.
I was going to juice the berries with the apple and start it from there. I wasn't going to boil them but am worried how tart they are and so was intending on backsweetening with splenda when I come to bottle. I have read people adding berries to secondary vessel as I helps keep the flavour.
I wanted to know what people have done and what yeast they have used?
Also does anyone know roughly how many blackberries produce 1 litre of juice?
Thanks in advance!!
After my first successful cider last year i am planning on doing the same again but will also do a 3 gallon batch of apple and blackberry.
I was going to juice the berries with the apple and start it from there. I wasn't going to boil them but am worried how tart they are and so was intending on backsweetening with splenda when I come to bottle. I have read people adding berries to secondary vessel as I helps keep the flavour.
I wanted to know what people have done and what yeast they have used?
Also does anyone know roughly how many blackberries produce 1 litre of juice?
Thanks in advance!!