Fozzinator
Member
Two gallons pasteurized apple cider (store bought no preservatives)
3 gallons Pasteurized apple juice (store bought no preservatives)
1 pound brown sugar (could put two??)
3 pounds frozen blackberries
Ale yeast (what I have)
Pectin ??
1 can frozen cider concentrate
Was going to warm 1 gallon of juice with frozen berries and brown sugar, add that to the rest of the juice, put in 6 gallon glass carboy add yeast and wait. Was going to use the frozen concentrate to back sweeten if necessary. not sure when or how much pectin to add. Would appreciate any advice, this is the first time. Any procedure advice or recipe? Also I most likely will bottle and pasteurize the bottles. when should I back sweeten?
Thanks,
Matt
3 gallons Pasteurized apple juice (store bought no preservatives)
1 pound brown sugar (could put two??)
3 pounds frozen blackberries
Ale yeast (what I have)
Pectin ??
1 can frozen cider concentrate
Was going to warm 1 gallon of juice with frozen berries and brown sugar, add that to the rest of the juice, put in 6 gallon glass carboy add yeast and wait. Was going to use the frozen concentrate to back sweeten if necessary. not sure when or how much pectin to add. Would appreciate any advice, this is the first time. Any procedure advice or recipe? Also I most likely will bottle and pasteurize the bottles. when should I back sweeten?
Thanks,
Matt