HeavyHandedBrewing
Well-Known Member
2 gallon batch -
2 gallons cider from the store
3/4 pound light brown sugar
1 pound fresh blackberries primary
Camden and pectic enzyme in primary for 24 hours
Pitch rehydrated yeast (EC-1118)
Fully ferment than transfer to secondary (i figure about 2-3 weeks)
Add potassium sorbate to prevent further fermentation and add 1 pound of blackberries and 1/2 pound corn sugar to backsweeten
Let this sit for 2-3 weeks and then keg it.
I have been brewing beer for 10 years and mead for 3 - SWMBO hates beer and does not care for mead. After ten years of never taking interest in my hobby, she tells me about a blackberry cider she had three years ago and would like to know if I can make it. Since I have tried to get her involved in homebrewing for 10 years now, I dont want to waste this opportunity. My goal is to have this ready to drink by our annual Memorial Day vacation (11 weeks from now). As I am not a big fan of cider, possibly because I have never had any besides Woodchuck Cider when I was in college, I have never tried to make it. In reading up on recipes, it does not seem that different from a cyser (without the honey), that I helped a friend make a couple months ago. My goal is to end up with a sweet or semi-sweet cider. I will be making this next weekend, giving me ten weeks from 'grain to glass' before I would like to be able to serve it. Any insight or feedback that can be provided would be awesome (feel free to tell me this is an awful idea or unreasonable timeline if you think so).
2 gallons cider from the store
3/4 pound light brown sugar
1 pound fresh blackberries primary
Camden and pectic enzyme in primary for 24 hours
Pitch rehydrated yeast (EC-1118)
Fully ferment than transfer to secondary (i figure about 2-3 weeks)
Add potassium sorbate to prevent further fermentation and add 1 pound of blackberries and 1/2 pound corn sugar to backsweeten
Let this sit for 2-3 weeks and then keg it.
I have been brewing beer for 10 years and mead for 3 - SWMBO hates beer and does not care for mead. After ten years of never taking interest in my hobby, she tells me about a blackberry cider she had three years ago and would like to know if I can make it. Since I have tried to get her involved in homebrewing for 10 years now, I dont want to waste this opportunity. My goal is to have this ready to drink by our annual Memorial Day vacation (11 weeks from now). As I am not a big fan of cider, possibly because I have never had any besides Woodchuck Cider when I was in college, I have never tried to make it. In reading up on recipes, it does not seem that different from a cyser (without the honey), that I helped a friend make a couple months ago. My goal is to end up with a sweet or semi-sweet cider. I will be making this next weekend, giving me ten weeks from 'grain to glass' before I would like to be able to serve it. Any insight or feedback that can be provided would be awesome (feel free to tell me this is an awful idea or unreasonable timeline if you think so).