very cherry cider

[fluketamer]

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

 

[Goeb]

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?

 

[fluketamer]

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.

 

[Goeb]

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.

 

[fluketamer]

3 cherry juice.

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.

 

[redrocker652002]

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.

 

[fluketamer]

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.

 

[Goeber]

Are you adding a cherry extract to secondary? Are you adding the fruit pieces? Is this a one week ever clear bath/extraction or one week backsweetening/secondary window before the juice? Are you stabilizing? Lot of tasty sugars being added after the dry point. Thanks! I'm just trying to clear up some vagueness.

 

[fluketamer]

i never secondary anything anymore. i ferment all cider dry (1.000) in primary for 2-3 weeks . 3 is better and 4 if you can wait .

they come out very tart but usually fruity and clean.

i only use store bought motts as a base. the liter of fruit juice i add varies based on availability. the rest almost never varies ( tea pecitinase lemon or lime. dap )

it definately needs some sort of sweetening. usually at a rate of 1/2 (pretty dry still) to 2 cups (super sweet) of sugar per 5 gallons. i have tried all sorts of ways to make semi sweet bottled cider or mead with pasteurizing etc but the only successful way i have done ciders is to keg them with sugars and keep them chilled so fermentation doesnt restart.

when i can i get a good cherry juice (like knudsons or geohills ) i will add that to the keg with additional dissolved sugar for back sweetening.

when i cant i muddle pitted cherries in everclear for a week to extract all the goodness out of them then add additional dissolved sugar and use that mix to backsweeten in the keg.

i have found this better than cherry extracts which taste artifical and lean hard towards cough syrup flavor. even the good ones.

 

[Goeber]

Sorry in this context the extract I was referring to would be your muddled cherries in everclear, not any purchased stuff. Also sounds like you do the mash OR the cherry juice which is important detail for my plans heh. I was planning on the juice as well as the cherries ala everclear

Also sounds like you do actually do a secondary when you move it to the keg. I assume you aren't sending it with yeast cake unless you ferment in the keg and add your cherries or juice direct to it.

 

[fluketamer]

i have always associated secondary (fermentation) with racking beer off a yeast cake into another fermenter to get it off the dead yeast cells to prevent off flavors from yeast autolysis - a well accepted homebrewing myth of the 80's and 90's. - a now useless procedure that only risks oxidation (and maybe small risk of infection)

i have never heard of backsweetening in a keg called secondary. but it doenst matter. apples and oranges guess.

i have a 34/70 lager yeast cake right now thats about to be available. i have never tried cider on a lager yeast cake but i am about to.

 

[fluketamer]

ooh look what i found - yay. the sour cherry sweet cherry mix is usually just the right pH .

2 gallons of motts.
1 cup of strong tea made with 2 lipton teabags and 3 ahmad rose hip cherry hibiscus tea bags.
1/2 liter of sour cherry sweet cherry vita juice (the other 1/2 liter will get refrigerated and sweetened with a 1/4 cup of table sugar to use for backsweetening )
1/2 tsp of nutrient
1/2 teaspoon pectinase

i am pouring this onto a 34/70 yeast cake that i will ferment at 62 degrees .

this will prolly be good.
it usually comes out very drinkable with ale yeast so i have high hopes for this one on lager yeast.

.