very cherry cider

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fluketamer

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2 gallons motts apple juice
1/3 liter sour cherry juice
2/3 liter dark cherry juice
3 cherry/hibiscus/rosehip tea bags in 1 cup of hot water
juice of one lime
yeast nutrient
pectinase
s05

ferment all the way dry about 3 weeks

add gelatin and 1 liter of motts to keg. rack into keg. carb and enjoy

if you want it sweeter add 2 liters of motts in the keg. if you want more cherry you can add cherry juice into the keg instead of apple

this is very good
 
Forgive the bit of a necro bump and ignorance but could you breakdown some quantities for the yeast nutes, pectinase, s05 etc. This sounds delicious but want to make sure I am doing it correctly. Have you ever brewed this as a still cider?
 
i use 1/2 tsp of nutrients ( DAP) per 2.5 gallons. same with pectinase. i use a whole pack of s05 even tho its only 2.5 gallons.
other ale yeasts work well but surpriziingly not nottingham.

dont use wine or mead yeast or cider yeast it makes it too dry.

s05 seems to leave a little something behind in a good way.

i have made it still and carbed the carbed is better. i find that low alcohol ciders benefit from carbination.
 

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Hey thanks a lot for the reply (and recipe!) Picked up an extra food safe fermentation bucket waiting on some mead stuff so was itching to get something going on the side. Actually have my kegerator manual open as we speak trying to troubleshoot what was wrong with it years ago when I last used it for easier carbing.

I had tried to poke around at the nutrition on the various brew calcs and had decided on the full packet of yeast but 0.33L to gallon or 2TBSP of lime juice were getting hilarious for the calcs.
 
3 cherry juice.
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triple cherry juice. white black and sour cherrys.

the sour cherrys add just the right amount of acid.


2 gallon of motts.
1 liter of triple cherry juice
1 cup of strong cherry/rose hip/ hibiscus tea
1 cup of table sugar
1/2 tsp of pectinase
1/2 tsp DAP
whole pack of so5
68 degrees
ferment dry

back sweeten with 2 cups of dark cherrys crushed in 6 oz of everclear for a week. and 2 cups of bottled dark cherry juice. then keg

this will be a winner

(this usually still comes out pretty dry. if you want sweeter add simple syrup (or grenadine) in the keg to taste.
 
2 gallons motts apple juice
1/3 liter sour cherry juice
2/3 liter dark cherry juice
3 cherry/hibiscus/rosehip tea bags in 1 cup of hot water
juice of one lime
yeast nutrient
pectinase
s05

ferment all the way dry about 3 weeks

add gelatin and 1 liter of motts to keg. rack into keg. carb and enjoy

if you want it sweeter add 2 liters of motts in the keg. if you want more cherry you can add cherry juice into the keg instead of apple

this is very good
What would it be like if I put this right on top of a yeast cake of Pale Ale I am going to do? It has about a half ounce of Magnum at 60 and one ounce of Cascade at 15 and 5. Would this be too much hop for it? I want to give this a try. It sounds really good.
 
i have never got a bad cider from a yeast cake in fact they make the best fermentations. no lag very explosive fast ferments that clear quickly. just dont let it get too hot ( keep it under 65 if you can) to prevent esters

i woudlnt use a stout cake but any other usuallly isnt a problem. in general i havent foudn the hops come through at all when i repitch juice onto yeast cake.
 
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