brewgirl
Member
Anyone have a good recipe for a berry cider? it seems hard to find a quality recipe...
let me know if you have any tips for using fruit thanks!
let me know if you have any tips for using fruit thanks!
This a 'Country Wine' recipe for berries Talcottsk - Not a cider. No apples!Talcottsk said:from the recipe book
for raspberry and blackberry recipe is same, except
4 lb blackberris or 3 lbs raspberries
then
7 pts water
2 1/ lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 pkg winie yeast
starting SG 1.090-95
not mine, from a bbook--hope it helps
The bits in the bottom will just be a lees/fruit flesh/seed mix as you've said. In a one gallon batch you obviously want to save as much of your brew so using a filter is perfect - I'd rack it again just to give it time to clear fully.OdinOneEye said:Actually, I'd just like to bump this quick because I've got a question. I'm experimenting with my own berry-cider blend, using what I believe is a half-pound of blueberries and a half-pound of blackberries in a gallon of cider. I know, I know, cleanup is going to be a *****, but A) I'm on a budget and can't afford too much equipment and B) I've got minimal space to brue. So, basically, I've got a thick layer of berry bits floating on top of a nice purple mix.
Only thing is, there's this thick, scummy, brown layer on the bottom, and I'm not entirely sure if that's just the lees or what it is, since it's not really packed tightly on the bottom of my carboy.
I've had a chance to sniff my stuff and it doesn't have the stank of vinegar or anything... is this just a case where coffee filters are going to be my friend when I siphon?
ok, sorry for the delay! i finally made my berry cider. after talking to one of the guys at my local homebrew store i settled on a very simple recipe:
yeast starter--1/2 gallon pasteurized 100% apple juice + yeast nutrient + whitelabs champagne yeast + 2/3 cup of wildflower honey
after three days i pitched the starter into 4 gallons of apple juice 1 can of rasberry puree and 1 can of blackberry puree. (each can is about 1/2 gallon of pure, seedless fruit--no preservatives).
the cider is a great purple color and almost immediately began to ferment. it resembles a framboise in color. i will elt it ferment for at least ten days then rack it into a secondary fermenter and let it sit for 2 months. i plan on bottling with priming sugar for a nice sparkling berry cider. thanks for the posts and advice--i will keep you posted on the results
Bumping to save this.... anyon else try anything similar?
from the recipe book
for raspberry and blackberry recipe is same, except
4 lb blackberris or 3 lbs raspberries
then
7 pts water
2 1/ lb sugar
1/2 tsp acid blend
1/2 tsp pectic enzyme
1 tsp yeast nutrient
1 pkg winie yeast
starting SG 1.090-95
not mine, from a bbook--hope it helps
Enter your email address to join: