butterpants
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Where are you guys getting the Black Cherry juice / concentrate from?
Where are you guys getting the Black Cherry juice / concentrate from?
Your alcohol production and proportionate decrease in sugar content should be done during primary. Then you can age if you like. Since no more alcohol is being produced, it doesn't get any drier while aging. Most cider, especially those spiked with sugar, should be aged for several months before they reach their best flavor.
If you want something sweet, I would recommend allowing your fermentation to complete. Then sweeten to taste, bottle, and immediately pasteurize the bottles. That will kill the yeast in the bottle and allow you to preserve the sugar in the brew.
That also gives you the option of backsweetening with something like apple juice concentrate, in case your apple flavor fermented out.
And, as always, have nice day.
I submerge the bottles completely in my pressure canner without the lid. Then bring the water temperature up to 160f for 10 minutes. Turn it off, pull the bottles out with a silicone oven mit. Stick them on a towel to cool for a few hours. 160f for six seconds is the FDA standard for apple juice pasteurization. I maintain it for 10 minutes to insure that the bottles have heated all the way through.What is a safe process for pasturizing filled and capped bottles? Oven at 160 for a while?
Stick a hand towel in the bottom of a pot. Other the that, all you really need is a thermometer.ooh don't have any of that gear, hmm.
Stick a hand towel in the bottom of a pot. Other the that, all you really need is a thermometer.
If they are crown caps, then yes. Cap them first. Process them fully submerged. For corked bottle, do not cork. You want enough water to cover the liquid in the bottle, but not go over the neck. Cover the tops of the bottles with aluminum foil to keep dust out of them after you process them. Then cork when they've cooled. The increase in the pressure is to much for the corks to stay in place. Unless you're talking about belgian bottles with wire hoods and/or champagne bottles with hoods.ok so towel at bottom of pot to prevent rapid heat transfer and bottle shatter...
heat to 160 for 10 minutes
these bottles are capped/corked already right? just checking before i go make a mess
OG 1.062
honey and brown sugar added
65F
Nottingham yeast
Any idea how quick this might get to around 1.015?
I plan on halting fermentation and kegging instead of going dry. Hopefully keep some nice apple flavor.
Either that or use a tamer yeast. I doubt you'd need one with Montrachet or Pasteur Champagne.My LHBS didnt have WLP060 so I used WLP001. i added one pound of brown sugar and two tsp of pectin enzyme. USE A BLOWOFF TUBE. my kitchen is a mess
Considering how small the amount of sugar you are going to need to add for carbonation is, I doubt you'll notice if you use brown sugar.Ok so now fermentation is a month in and there has been no airlock activity for the last week so in the next couple of days I will get some bottles cleaned and get the cider bottled up. I'm using grolsch flip top bottles, and I plan on carbonating the cider so I was wondering if I should stick to dextrose or would there be any benefit to using brown sugar instead?
I would recommend against autocannibalism.I try my hand on Friday.
I would recommend against autocannibalism.
I haven't tried pomegranate. I've done straight blueberry with added sugar to bump the ABV. It was very good. Straight black cherry with no sugar makes a fantastic, but very low ABV, wine.But I'll drink the unicorn blood while eating my own grilled and seasoned hand...
Found h
R j knudsons black cherry. Has anyone tried any other juice for this. There was pomegranate which interested me.
I haven't tried pomegranate. I've done straight blueberry with added sugar to bump the ABV. It was very good. Straight black cherry with no sugar makes a fantastic, but very low ABV, wine.
If it comes out to dry, you're better off back sweetening. I don't think the black cherry really gets tart when it ferments. The straight black cherry doesn't come out tart at all anyway. I could see that with sour cherries, or cranberry though.I'm making it for a buddy. He wants a turbo boosted unicorn blood cider. I am adding 2 lbs of corn sugar and 1 lb of brown. Cherry and apple seems too tart. Thought the sweetness of the pomegranate would be a good match for the tart of the apple after fermentation.
Going to be making 6ish gal tomorrow.
1 gal black cherry
5 lb honey
10 lb brown sugar
Topping off with cider
Was going to do it tonight, but realized I was out of yeast.
I would suggest adding about 1/2 of your sugar, make sure it's completely dissolved, then take a gravity reading. I just did a quick estimate in my head and put that at about 1.160 for an OG. If that's what you're going for, cool. It's pretty high for most brews though...If it finishes out dry at about 0.992 like I would expect from that sugar mix that would be 22.4% ABV. I don't think your yeast could tolerate that.Going to be making 6ish gal tomorrow.
1 gal black cherry
5 lb honey
10 lb brown sugar
Topping off with cider
Was going to do it tonight, but realized I was out of yeast.
Aaa you guys got me joneing!!! Why oh why do I only get paid once a month.
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