Cherry Pomegranate Apple Cider "Sweet n' Cheap"

[stalewater]

I too have had no luck finding the concentrate. I live in Mississppi and we have koger here but no concentrate. I want to make this really bad as my first cider. Do you have and advise as to using beer yeast instead of using champ. or wine yeast. Also if i still cant find the concentrate what else would you recomend. I seen pomegratne juice and black cherry juice but i dont know the ratio of juice compared to concentrate. Thanks and CHEERS

 

[Alchemy]

I too have had no luck finding the concentrate. I live in Mississppi and we have koger here but no concentrate. I want to make this really bad as my first cider. Do you have and advise as to using beer yeast instead of using champ. or wine yeast. Also if i still cant find the concentrate what else would you recomend. I seen pomegratne juice and black cherry juice but i dont know the ratio of juice compared to concentrate. Thanks and CHEERS

I don't really know the ratios would be either. You should be able use mostly any concentrate. As far as regular juice you could just do it by taste. never made the cider using beer yeast but it wouldn't hurt to try

 

[stalewater]

I don't really know the ratios would be either. You should be able use mostly any concentrate. As far as regular juice you could just do it by taste. never made the cider using beer yeast but it wouldn't hurt to try

I have never made a cider and this grabbed me, I dont like dry ciders, and i read on here to use ale yeast for a sweeter cider. you say any concentrate would work what did you mean. I can't find and cherry or pomegrante concentrate.

 

[dannyrodge]

Question. This is in my primary. I want to bottle it but also want to back sweeten. How does the back sweeten mix with the priming sugars? Procedure? Help!

 

[Alchemy]

You would need to pasteurize to stop fermentation before the bottles explode.

There are a few good writeups on the forums on how to back sweeten and bottle that can better explain it than me.

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[Nolagirl]

Y


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[theknub]

i couldn't find the OO cherry/pom within 200 miles of me. so... i got the cherry/pom from pom. only issue i have is it is not quite sweet enough (it's dry but still very tasty). if using this, maybe add 1/2 pound of sugar/brown sugar?

thoughts?

 

[Alchemy]

I would either do that or use half a can of what you did get.

Key is to add small and taste and make small adjustments when sweetening

 

[nutty_gnome]

What temp is recommended for a quick and efficient (1 month) primary fermentation?

 

[Alchemy]

I would stay within the middle ranges of the yeast you choose. In the case of ec1118 it can ferment anywhere from 50f to 86f but the higher the temperature the more off flavors such as fusel (very hot alcohol tastes) and diacetyl (buttery flavor) yeasts will create so I try to stay in the mid to lower range for the yeast.

So under 70 but above 60 should be good for ec1118. Keep in mind these are not ambient temperatures but fermentation temperatures which can vary depending on the size of the batch. If you do not have temperature control just try to keep it under 65 ambient and in my experience it will come out tasty, if you go above that no worries it just might require a bit more time to age.

 

[BlackIce]

Started this today.

5 Gal Pasteurized apple cider(Mill was down so couldn't get unpasteurized) Brix was 19 on this

OG is 1.090

 

[Alchemy]

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.

 

[Dangeruss]

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

 

[Dangeruss]

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

 

[Blacksmith1]

What's the cream of tartar for?

 

[Dangeruss]

I use it in my making cream soda it doesn't give that lemon tart bite you do with acid blend. Next time I make this cider I will you use cream of tartar in both stages instead of at kegging

 

[kempshark]

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.

By Danstar Strong Belgian, do you mean their Abbaye Ale Yeast?....