Cherry Pomegranate Apple Cider "Sweet n' Cheap"
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Alchemy
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I have a batch going right now with some adjustments, I've learned a lot since I made this recipe.
Made this a 6 gallon batch and left the sugar at 1.5lbs. OG of 1.065
Using danstar strong Belgian ale yeast instead of ec1118
Added 2 tbsp Fermaid o after lag and at 1/3 sugar break.
At around 1.004 now so almost done and smells amazing, all apple no fusels.
Made this a 6 gallon batch and left the sugar at 1.5lbs. OG of 1.065
Using danstar strong Belgian ale yeast instead of ec1118
Added 2 tbsp Fermaid o after lag and at 1/3 sugar break.
At around 1.004 now so almost done and smells amazing, all apple no fusels.
Old school thread. I am doing this with sour cherry that I have in front yard. Turned out great. It had a bite like a cranberry but also sweet. I don't recall doing sorbate and cambden but will on this batch and then force carb in keg. Also I might put some cream of tartar see I that improves it
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Picture of my version. I do a wine and cider process. 4lbs of frozen sour cherries (from my tree) This pick actually had 1lb of chokecherry as well . Let them thaw then break up the skins then do a mixture 1.5 lbs brown sugar boiled with one gallon of water pour over the fruit, add yearst nutrient and acid blend then campden , wait 12 hours and add pectic enzymes 12 hours later add 4 gallons of apple juice, fermented with cuvee yeast for 30 days around temps of 65-72, then add cream of tartar and campden with 2 cans of pomegranate/cherry juice in keg and carbed it up. The og was around 1.054 and finished around 1.000
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Blacksmith1
Captain Cheap
What's the cream of tartar for?
By Danstar Strong Belgian, do you mean their Abbaye Ale Yeast?....
