cherry cider

[kinni010]

Cherry cider 1 gallon batch
1 part Organic tart cherry juice
3 parts Organic apple cider
Added 2 cups sugar which quickly brought my sg up to 1.093 real quick
Red star premier blanc yeast

Thought I would throw this out there since I got this fermenting. New to making cider and looking for any feed back

 

[bigplunkett]

Sg that high i hope you used some nutritent. Last cherry cider i did was 4.5 gallons of cider. 3 cans tart cherry 32 oz black cherry juice and a pound of brown sugar. Turned out great i think it was with wlp 001

 

[madscientist451]

Most commercially available cider has high acidity that gives a crisp finish people are looking for. When the sugar is fermented out, the hard cider
from that juice usually will be very tart and needs some backsweetening for balance.
Adding tart cherry juice will boost the acid even more, while the 2 cups of sugar may provide a "rocket fuel" alcohol note.
When its done, do some backsweetening trials if seems like it needs it. Aging it a while will probably improve it as well.

 

[Steveruch]

My last cider batch was split in two, one half I added coconut to and the other half I added a bunch of tart cherries from the trees in our front yard. The cherry part tastes just like cherry pie.

 

[ericbw]

You'll need to backsweeten probably. Unless you like really dry. We had some really dry cider that tasted like champagne.

 

[phendog]

With that OG, you should call it wine.

If you haven't tried try White Labs WLP775 English Cider yeast, I'd give it a shot. Great attenuation, but not super high alcohol tolerance. Been using this on my ciders for a while. The trick is to get the OG where the final product isn't too dry, yet not to sweet - ~1.060 - 1.070 (for me anyhow). I've also pitched 2 to 3 times on top of the same yeast cake with no issues and great results.

 

[kinni010]

That's for all the responses foods!
1) I'm not familiar with yeast nutrient, so, no I did not use nutrient. Could that be added at any time?
2) the cherry juice tasted like cherry pie filling and a bit tart which I liked.
I was looking for a dry champagne like product, not too keen on sweet/overly sweet ciders (angry orchard, puke)
3) I might just need to label it wine since I will be letting it ferment below 1. Which would give me a roughly 12% abv

 

[ericbw]

With that OG, you should call it wine.

If you haven't tried try White Labs WLP775 English Cider yeast, I'd give it a shot. Great attenuation, but not super high alcohol tolerance. Been using this on my ciders for a while. The trick is to get the OG where the final product isn't too dry, yet not to sweet - ~1.060 - 1.070 (for me anyhow). I've also pitched 2 to 3 times on top of the same yeast cake with no issues and great results.

I like 775. It seems to leave more apple flavor.

What FG do you end up with?

 

[Harambe]

With that OG, you should call it wine.

If you haven't tried try White Labs WLP775 English Cider yeast, I'd give it a shot. Great attenuation, but not super high alcohol tolerance. Been using this on my ciders for a while. The trick is to get the OG where the final product isn't too dry, yet not to sweet - ~1.060 - 1.070 (for me anyhow). I've also pitched 2 to 3 times on top of the same yeast cake with no issues and great results.

when you say pitched 2 to 3 times... do you mean after you siphon out the cider, you just dump new juice (+ additional sweetener) right back in and let the same yeast from the previous batch ferment the next batch?