blackberry cider

[matty198111]

ok i posted before about having alot of blackberry and apples

and i would really like to make a blackberry cider

ive searched the net but cannot find anything ( although im not the best with one of these machines ) so does anyone have an idea of how i should go about it

even if youve not done it before if you could just point me in the right direction i would be very grateful



many thanks

 

[Aleman]

Crush your apples to a fine pulp . . . add blackberries then tip into a press and press the juice out . . . add 1 Campden tablet per gallon of juice . . . then 24 hours later add a cider yeast and allow to ferment.

Personally I quarter the apples and freeze them . . . . Then I let them thaw before pulping it's much easier.

Be warned its a lot of work for little juice unless you really have a decent Scratter and a good press.

 

[matty198111]

ok u may laugh at this

but i dont have a press

i do however have a very good juicer that u put whole fruit in and it gives alot of juice and a small amount of pulp, would that be any good


cheers

also do i have to pulp the blackberry

 

[Aleman]

I know someone who burnt out a juicer making cider . . . you might have luck if you have frozen / thawed it first.

The blackberries are small/soft enough to not require pulping.

I don't think fermenting on the pulp works well for ciders . . . really need to press the juice in some way if you can

 

[matty198111]

thats a shame cause i dont have a press and at the moment i cant afford a press

and i really wanted to make some


never mind

 

[hypnoticmonkey]

I visited a cider museum a year ago. Some old presses were just apple pulp wrapped in muslim (a 'cheese'), on a piece of wood, with a block of wood laid on top. guttering all around the edge and keep stacking bricks on top.

Can you afford to get those bits to give that a go?

 

[matty198111]

sorry for being abit slow

but what is the difference in pressin the juice out and gettin it from a juiicer

 

[hypnoticmonkey]

sorry for being abit slow

but what is the difference in pressin the juice out and gettin it from a juiicer

By and large you get tons more from pressing and juicers take longer even for the amount you do get.

EDIT: This post was my 200th on these forums. I like to make a note of these things if I can :)

 

[matty198111]

sorry for being abit slow

but what is the difference in pressin the juice out and gettin it from a juiicer

By and large you get tons more from pressing and juicers take longer even for the amount you do get.

EDIT: This post was my 200th on these forums. I like to make a note of these things if I can :)

is it possible to do it with a juicer and i mean will the cider turn out ok

 

[hypnoticmonkey]

sorry for being abit slow

but what is the difference in pressin the juice out and gettin it from a juiicer

By and large you get tons more from pressing and juicers take longer even for the amount you do get.

EDIT: This post was my 200th on these forums. I like to make a note of these things if I can :)

is it possible to do it with a juicer and i mean will the cider turn out ok

Yeah, you just wont get as much juice for your fruit and you'll risk burning out the juicer if you over work it.

 

[matty198111]

ok thanks i may give it ago then.

the juicer is rather good so hopefully iw ill get enough juice, i put 2 apples in there and only ended up with just under a teaspoon of pulp


just wandered do i put the pulp in the fermenter aswell

and what ratio for the apples and blackcurrant does 30% blackcurrant sound ok or shall i go for more

thanks

 

[hypnoticmonkey]

no i wouldn't put the pulp in the fermenter. Things like cider, it's best just to use juice.

I've no experience of fruit ciders, but I'd say try 20-25%? That would be one part blackberry for every 3-4 parts apple which sounds about right to me.

 

[matty198111]

no i wouldn't put the pulp in the fermenter. Things like cider, it's best just to use juice.

I've no experience of fruit ciders, but I'd say try 20-25%? That would be one part blackberry for every 3-4 parts apple which sounds about right to me.

thankyou for your help


im going to start this one tomorrow, gonna start a wow tonight as ive heard so many good things about it



once again thanks

 

[matty198111]

ok im just getting ready to start this one


do i have this right


i need about 25% blackberry to 75 % apple juice

also how much sugar do i add, ive only got normal granulated sugar

do i make all together 2 litres of juice and top rest up with water or do i use all juice

add 1 campden tablet to 1 gallon and 24hrs later add the yeast

and then just allow to ferment ( approx how long will it take )

do i then just leave it in the bin until the gravity is correct ( which would be ? )

and then bottle, and do i add some sugar to bottles


bet u guys are gettin fed up with my questions lol


cheers

mat

 

[Aleman]

If its a 'true' cider then you just use the juice as is and add no sugar . . . both act as flavour dilutants.

Everything else looks OK . . . it should take around 7 days to ferment but there is no issue leaving it longer . . . I would expect the FG to be in the region of 0.995/0.990 . . . and it should start art around 1.045 ish.

If you want a carbonated dry cider add sugar . . . for a sweeter cider try splenda . . . alternatively a splash of apple juice on pouring

 

[LewisA]

sorry to restart an old thread but how did it turn out? :)