Anybody tried to make a cider from any of the hundreds of juice blends available at the grocery store? I normally make straight apple--5 gallons of juice, 2# of sugar, a packet of champagne yeast. Ferments out dry as a powderhouse and I add a can of thawed apple juice concentrate at bottling time, give it 2 weeks to carbonate in plastic bottles, and then cold crash it when the bottles get hard.
Yesterday, I got a wild hair and decided I'd try Northland Blueberry / Blackberry /Acai juice - only a gallon - with a cup of sugar and a packet of champagne yeast. It's fermenting like a madman now and it's got a nice fruity smell (in the closet where I stashed my gallon jug w/airlock.
I'm anxious to see what I come up with, but if anybody's tried it, let me know how it did. Thanks!
Yesterday, I got a wild hair and decided I'd try Northland Blueberry / Blackberry /Acai juice - only a gallon - with a cup of sugar and a packet of champagne yeast. It's fermenting like a madman now and it's got a nice fruity smell (in the closet where I stashed my gallon jug w/airlock.
I'm anxious to see what I come up with, but if anybody's tried it, let me know how it did. Thanks!