Apple mango bannana cider

[homebrew93]

I just put this together. This is my first batch of more than a gallon at a time. Although I have made a few smaller batches so far with decent results.

The ingredients below were boiled up now and will go in a 7 gallon fermenter with 1 - 2 packets of Red Star Cote de Blancs Wine Yeast. My pot is at most a 5 gallon pot. So I added some more water to the leftover liquid before I siphoned it all into my fermenter. I am aiming for between 5-7 finished gallons of product at the end of my fermetation. Anyone here have thoughts on this?


2.6 lbs Granny Smitth

2.6 lbs golden delicious

5.75 lbs red delicious

3 large mangoes

3.5 lbs bannanas (weight is the unpeeled weight. I am not using the peels as some do)

5 lbs dominoes brown sugar.

 

[homebrew93]

Maybe I have an unsophisticated pallet. But I tasted this stuff and I think it's yummy.

Wanting to know what the clarification time and shelf life on a dry cider is.
I plan to drink it in march time for a family gathering.

How long should I let it sit now and settle? When should I bottle? WHat can I do to best keep it till drinking?

Right now it is just clarifying and sitting on the shelf settling out. But I am wondering about bottling processes and wether yes/no carbonation will impact the shelf life..

so I am hoping to hear a few insights from the peeps here.

 

[Schlenkerla]

I make cider but not too wild in the ingredients. I've made three banana beers in the past.

That's something I should try...

 

[Schlenkerla]

I just saw that you used 5 lbs of sugar in that. I can't drink much with lots of sugar. It gives me migraine-like headaches.

Most of your sugar should come from juice not sugar.

 

[Schlenkerla]

You can use sulfites when it's done. It's easier to bulk prime, fill bottles and carbonate then chill to them for awhile. Keep them chilled.

 

[homebrew93]

Believe it or not, There is no sugar left in the taste. It all fermented out actually. Totally dry.
I have them now sitting with cinamon sticks and a small amunt of cloves for a little kick.
I know my recipe is a little wild. actually it is tame compared to my previous batch. that was like a fruit cocktail. But again.. I liked it and gave it to some friends who also seemed to enjoy.

So you saying I should carbonate and bottle and then keep in a cool place and they will last longest that way? How long does it need to sit still now? to clarify?

 

[homebrew93]

Just thinking.. what if you freeze it, how does that effect the taste?