I noticed in "How many gallons" that there are a few cherry ciders mentioned. How do you do this... any recipes would be welcome.
It is spring here. My big "Pippin" has plenty of fruit forming but the smaller trees (Pomme de Neige, Red Delicious and Granny Smith) were badly nibbled by deer so I expect to be a bit short on apple varieties next fall.
The cherry trees have survived the spring frosts O.K. so adding cherries to some cider is a possibility and sounds like good idea... but how do you do it?
i.e. do you just add whole fruit, crushed fruit, plain juice, concentrated juice, etc. In the past I have made great liqueur by steeping Cherries in vodka or brandy and found that leaving the pips in gives a better flavour.
I expect to do four or five lots of 1 gallon batches of cider next fall using mostly Pippins with Nottingham or SO4, and would like to try a cherry batch.
Instead of sugar, I had planned to try adding my own FAJC for bottle carbonating after secondary (i.e. bring it up to 1.010 and bottle) and was wondering if frozen cherry concentrate would work also. My cherries are sweet, not sour.
It is spring here. My big "Pippin" has plenty of fruit forming but the smaller trees (Pomme de Neige, Red Delicious and Granny Smith) were badly nibbled by deer so I expect to be a bit short on apple varieties next fall.
The cherry trees have survived the spring frosts O.K. so adding cherries to some cider is a possibility and sounds like good idea... but how do you do it?
i.e. do you just add whole fruit, crushed fruit, plain juice, concentrated juice, etc. In the past I have made great liqueur by steeping Cherries in vodka or brandy and found that leaving the pips in gives a better flavour.
I expect to do four or five lots of 1 gallon batches of cider next fall using mostly Pippins with Nottingham or SO4, and would like to try a cherry batch.
Instead of sugar, I had planned to try adding my own FAJC for bottle carbonating after secondary (i.e. bring it up to 1.010 and bottle) and was wondering if frozen cherry concentrate would work also. My cherries are sweet, not sour.
