Blush cider

[snelson]

I recently spent a pleasant afternoon drinking far too much Aspall's Perronelle :drunk: and would now like to have a go at recreating this brew at home.

I have some blackberry liqueur which I made earlier in the year and my question is, at what stage should I add this to the cider?

At the moment I'm thinking of adding it to the bottles with the priming sugar.

Any opinion/advice would be welcome.

 

[battwave]

I'm always a bit reticent to add anything after fermentation for risk of introducing infection. However, I'd break that rule if i was adding a strong liqueur, which I'd suggest adding at the time of bottling (into the mass of cider) to avoid any wastage in the clearing process.

Being a skinflint, I would probably have thrown a handful of blackberries into the press with the apples :)

 

[Eric_S]

I made a bluch cider by adding some squished cherries to the apple juice during fermenting. Came out really nice with a slight coppery colour to it. The missus loves it and is easily the best TC I've made so far.