Fruit Cider
BJCP 2008 – 28B

Statistics

Fermentables

Amount Fermentable %
33.40 pounds Juice - Apple 89.3%
2.00 pounds Juice - Black Cherry 5.3%
2.00 pounds Juice - Tart Cherry 5.3%
37.40 pounds Total Fermentable Weight 100%

Yeasts

Name Lab/Manufacturer Product ID Form
Edinburgh AleWhite LabsWLP028Liquid

Fermentation and Aging

Primary:
14 days @ 68° F

General Info

Based upon Chris Banker's talk at NHC 2013. Procedures here.

Adding a blend of tart cherry juice and black cherry juice at kegging. Carbonate to 

  • 5 campden tablets.
  • 3 tsp. potassium sorbate.
  • 0.25 gallons tart cherry juice.
  • 0.25 gallons black cherry juice.
  • Backsweeten with 0.30 gallons of fresh pressed apple juice.

Procedure

Ferment as usual. FG should in the 0.098 range for fully fermented cider.

At kegging, add the stabilizing agents (campden and potassium sorbate), cherry juices, and apple juice to backsweeten.

This recipe uses fresh-pressed cider juice. Acids and tannins will be present. If using store-bought apple juice, measure pH - should be in the 3.6 to 4.2 range, targeting 3.0-3.8. If reading is above 3.8, adding malic acid will help to acidify the solution. Add at 1 tsp per gallon according to taste. See this article for how to precisely adjust to taste with acid and tannins.

Target 2.7 volumes of CO2. For a CO2 saturation volume of 2.7 at 42° F, 15.5 PSI will be needed.