Saturday, March 19, 2011

Berry Cider Recipe - BerryCide

Most of the cider we've made to this point has been strong enough that would be satisfactory for use as rocket fuel (it's RocketScience, after all), if it didn't spontaneously combust on its own. Finding creative ways to cut this potent potable has been a pursuit on its own. Our most recent, and most popular recipe is included below. We're thinking its going to be a great cider recipe for the summer months.

Berry Hard Cider
  • Four gallons of apple cider (No preservatives, No Additives, Unpasteurized)
  • 4lb bag of mixed berries (Blueberries, Strawberries, Raspberries, and Blackberries)
  • Two 64oz bottles of Blueberry Pomegranate juice
  • 1.0 lb Dark Brown Sugar
  • ½ lb Powdered Sugar
  • 1 pack of Lalvin EC-1118 Champagne Yeast
  • 1 pack Safeale-05 Ale Yeast
Hydrate yeast in 1 cup warm water and add to cider. Wait 1 week then liquefy mixed berries and strain into cider yeast mixture.

Once fermentation has completed, approximately 1 week, add potassium sorbate or cold crash to extract yeast. Boil Blueberry Pomegranate juice to half of original volume and combine dark brown sugar and powered sugar.

If Kegging:
Rack cider to keg and add blueberry pomegranate mixture. Carbonate and serve.

If Bottling:
Rack cider to secondary and add blueberry pomegranate/sugar mixture. Mix well then bottle.

In addition to reducing the chances of spontaneous combustion, it kind of drinks itself.

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