SaharaCherry
From Simreal
Contents |
Sahara Cherry Cider
Spring 2008
Continuing on my struggle to make a palatable yet bold cherry-apple cider, I think I did a good one here. Dry, bold, and even though some people think it is too reminiscent of medicine, many other folks think it is just fine.
I just hope I interpret my notes correctly! They are a bit.. muddled.
Makes 3 gallons (small carboy).
| Qty | Ingredient |
|---|---|
| 2 gal | Central Market Organics unfiltered apple juice |
| 1/2 gal | Knudson Just Black Cherry juice |
| 1/2 gal | Ocean Spray 100% no sugar added Pacific Raspberry Blend |
| 1 tsp | Acid blend (used for wine) |
| 2 count | BewVint yeast nutrient capsules |
| 8 oz | Central Market Fair Trade Turbinado Raw Cane Sugar |
| 8 oz | Honey (generic Texas light honey) |
| 2 lbs | White granulated cane sugar |
| 1 pkg | White Labs WLP720 Sweet Mead yeast |
In 16 ounces of hot (boiling) water, mix up all of the additives (acid, nutrient, and the sugars) and stir then up until they dissolve.
Mix everything into the usual big plastic bucket, and make sure it has a decent pitching temperature (80 degrees or so). Tump in the yeastie beasties.
Stir vigorously, mixing in lots of air, but trying to keep the cat fur out. I used a 2-micron bubbler attached to a big aquarium pump, running for 15 minutes, to help force oxygenate it.
Ferment until it's not too vigorous (e.g. a week or two) and then move to a secondary. Ferment more (maybe a month) until it settles down nicely. Of course, keep in a cool, quiet, dark place.
Upon transfer, I added 4 ounces of priming sugar dissolved in 8 ounces of boiling water, then moved it all into bottles.
Very tasty.
