Cider With Blackberries

[UpstateMike]

Did you use any acid blend, yeast nutrient, or wine tannin? I also was thinking of adding raspberries to the mix, would they taste ok together?

Thanks,
Tom

No acid, no nutrient, no tannin. I think I would try raspberries OR blackberries, as mixing the two might make one indistinguishable from the other. But that is my personal preference.

 

[UpstateMike]

Regarding your original post i wanted to mention that mine just got done in primary yesterday and my blackberries were white,just wanted to let you know.

Nice! What was your FG, and what temp were you fermenting at? Mine has been going along at 62-64 degrees.

 

[buffalo]

Nice! What was your FG, and what temp were you fermenting at? Mine has been going along at 62-64 degrees.

Mine tested at .999 yesterday afternoon before i racked it to secondary,i didn't check the actual temp of the cider but my garage was averaging 70-75 degrees. I'm guessing it was due to the heat but it finished alot sooner than i had expected,i added some juice today and its now fermenting a bit more in secondary where i'm leaving it for a few more weeks. It has such a strong alcohol taste i followed a fellow board members advice and added the juice to help it ferment awhile longer and mellow.

 

[UpstateMike]

Yesterday the cider got to the magic number of 1.015, so I racked it off into a clean carboy and let it sit for a day. This evening I bottled a nice clear red colored cider. I added some apple juice concentrate, and i'll let it carb up in the bottles, then I'll stovetop pasteurize when they are ready. Tastes good now, looking forward to what it will taste like in 6 - 8 weeks.

 

[slingshot81]

Wow Mike great recipe! It's definitely on the list!

 

[NineMilBill]

Yesterday the cider got to the magic number of 1.015, so I racked it off into a clean carboy and let it sit for a day. This evening I bottled a nice clear red colored cider. I added some apple juice concentrate, and i'll let it carb up in the bottles, then I'll stovetop pasteurize when they are ready. Tastes good now, looking forward to what it will taste like in 6 - 8 weeks.

Bout that time, Mike. How's it comin?

 

[UpstateMike]

Bout that time, Mike. How's it comin?

Didn't make it to my planned date. It was too good, and it was all gone about a month before my expected date.

 

[NineMilBill]

Haha nice! This post actually inspired a blackberry cider for me, that I'll be posting about at a later time. It's pretty tart - likely going to back sweeten and....well, you know. Yep. Looking forward to it mellowing and all...see if they aren't all gone before spring is over.

 

[UpstateMike]

I just completed a raspberry batch last week. Looks like I will be pasteurizing it tomorrow or Saturday. I have a few others I can drink, so maybe this batch will get a chance to age.

 

[NineMilBill]

So are you having better success with batches where you are stopping fermentation via pasteurization, or going dry and back sweetening? Or have you been able to tell a difference?

 

[Tomcat0304]

Wow! This looks amazing! I haven't brewed a cider yet, but have wanted to and this is where I will start! I just want to make sure I have the process correct.

Mix ingredients
Let ferment until desired FG is reached (dependent upon sweetness/dryness desired)
Secondary to clear
Prime with apple juice concentrate
Bottle
Check carbonation levels
Stove top pasteurize
Enjoy!

This looks almost identical to the beer brewing process... (minus the pasteurization) Am I missing something?

Cheers and many thanks,

Jarod

 

[CoSkillet]

I have a cider in the fermentor now that I just kind of threw together for an expire ment but will definitely be trying this recipe with blackberries and blueberries.