Hmm, interesting. I'd would have guessed with a lb/gal that in the secondary that you would have had something there (at least a hint of flavor ) which is why I made the suggestion that I did. In that case, possibly shoot up the amount of blackberry next time. Better yet, consider getting a few 1 gallon jugs and making a few experiments .Zzyzx said:The blackberries were added in the secondary and the added fermentables kicked off a secondary fermentation. It was racked off the fruit last weekend which is when I got my 1st taste.
I've done fruited beers before with good success. I'm just supprised how apple cidery the brew still is.
Next batch i'll try something different.
Zzyzx said:Thanks for the Ideas guys. Racked to to a tertiary and added 5 more LBS of black berries. Figured another month or so of waiting wont kill me.
Oh, and I used Ale yeast rather then champagne.
I was just curious, did you add any sugar to this recipie????5 gallons apple cider + 5 lbs blackberries = gloriously dark red cider, but it barely has the slightest hint of blackberries.
any one have berry related advice? Maybe up the berry content of the next batch to 10lbs?