Wednesday, August 22, 2018

Batch 215, Berry Cider

The berry cider I made earlier this year turned out to be a big hit, so I made another batch. The process was a little different this time, instead of making beer and running off an extra gallon of wort, I soaked 4 lb 2-row in 1 gallon of water. I didn't think about it and didn't do the math, but 4 lb of crushed grain will absorb 4 pints of water, so I ended up with just a half gallon of wort. Duh! So I batch sparged with another half gallon to get a full gallon of wort.

Fermentables:

1 gallon of wort, more or less
11 cans of Winco frozen apple cider juice

Put that into the fermenter, add 2 gallons of water to make 4 gallons, pitched a quart of thick slurry of Wyeast 1272. Another gallon of liquid gets added later to make a 5 gallon batch.

Like last time, the plan is to let this ferment out, then heat 4 lbs of berries (raspberry, strawberry, blueberry mix) in 1 gallon of water, and add it to the fermenter. The sugar from the berries should cause fermentation to restart, let it go for another week, then rack and keg. The idea here is by adding the fruit later on, the fermentation is less likely to drive off the fruit flavors, which worked well last time.

As usual, I don't have an OG for this, but it's tasty and definitely has some alcohol in it. I'd guess around 5%, but that's just a guess.

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