[Calefaction Wiki] Update of "HomeBrewing/Recipes/Cider" by ClintonEbadi

[Calefaction Wiki]

Dear Wiki user,

You have subscribed to a wiki page or wiki category on "Calefaction Wiki" for change notification.

The "HomeBrewing/Recipes/Cider" page has been changed by ClintonEbadi:
http://wiki.calefaction.org/HomeBrewing/Recipes/Cider?action=diff&rev1=14&rev2=15

Comment:
cyser #7 planning

  
  Racking onto five campden tablets and 1.25 tsp Sorbate
  
+ == Cider #7 (2013-??-??) ==
+ 
+  * 3x 44oz "Nathan Carter" honey from High Point, NC  (dark honey, farmers market lady says "from a farm")
+  * 5 gallons Sugarloaf Orchard Cider (SG = **1.058**)
+  * 1.39kg Vinters Harvest Blackberry Puree (SG = **1.052**)
+  * 1.5kg frozen blackberries
+  * 24g Dried Hibiscus
+  * 2.5g yeast nutrient (Wyeast, for beer ... hope it works for cyser)
+  * Red Star Côte des Blancs yeast
+ 
+ Attempt at further improving the berry cyser line (based on Cyser #6). Blackberry flavor was not quite prominent enough. Rather than doubling the puree, try using frozen blackberries like in Cyser #3. Adding another jar of honey as well to bump the strength up a bit.
+ 
+ First make basic must with six campden tablets, cider, blackberry puree, and one jar of honey.
+ 
+ Place the frozen blackberries into a vinyl grain bag, crush lightly. Add the juice to the must and drop the bag of berries in as well. Remove berries after a week or two. Not entirely sure about putting the berries in a bag -- the wine carboy has a narrow neck and fishing the bag out would probably be impossible (sinking). Might be better to just pour the crushed berries in through a funnel. Have to check if leaving a few pounds of berry skins in contact with the must in acceptable for 30+ days.
+ 
+ Remember, stir up sediment every day for first week or so.
+