Cranking out a Cherry Cider before thanksgiving

gnarles · Nov 8, 2013

So this is my third year making cider and I fell way behind the ball with having a nice cider prepared for the annual thanksgiving drunkenness :mug:

So i just racked 5 gallons of 1.052 OG fresh pressed cider on a 2nd generation Nottingham yeast cake and it instantly started fermentation. So im not to worried about it finishing up on time. It obviously wont clear up but it will be drinkable and alcoholic which is all that really counts.

Im looking for experience with adding different fruit extracts to ciders right before kegging though. I was thinking about adding something like this right right after i keg it which will be the night before thanksgiving, then force carbing. or should i just play it safe and not risk the tart taste?

(http://www.vitaminshoppe.com/p/dyna...gclid=CMGK1pqs1roCFWpk7Aodq3EA6A#.Un10AhY1aFI)

CiderRules · Nov 8, 2013

I usually use a half gallon of tart cherry juice in my cherry cider. One quart (plus one quart black cherry) in secondary, and one quart (and another of black cherry) in the bottling bucket. I also like mine a tad sweeter, so I also add some apple-cherry frozen concentrate to the bottling bucket as well.

Just add to taste when bottling and see how it goes. I think the tartness from tart cherries adds a bit of body and "zing" that store-bought juice cider is missing.

gnarles · Nov 13, 2013

I already have a 5.5 gallons batch fermenting though so i cant be adding to much volume.

No one has any firsthand experience with fruit extracts or concentrates in ciders?!

rocketsan · Nov 13, 2013

I do with that very product. Used 3/4 cup of it in 3 gallons and it's waaaay too sour even with age and backsweetening. Would have been great at about 1/4 cup...

gnarles · Nov 13, 2013

So it didnt add any sweetness correct? Just a tart taste?

Do you think a 1/2 cup would be to much for a 5 gallons batch?
It is going to be a semi sweet cider.