If you are concerned about dry/ABV you can also ferment with a champagne yeast to get as much sugar fermented as you can and then back sweeten to the sweetness you want. Kegged and force carbonated and turned out great. We got about 3 gallons before I tired of pressing and fermented that straight (no additions) with an extra beer yeast I had. Both are tedious but then you are maximizing the juice/sugars vs whole. You can also puree them and then push them through a strainer. If you know someone with a cider press you could use that but be warned the tiny seeds in these types of berries tend to clog up any cloth. We froze the blackberries to help break them up and get the juice flowing. Unfortunately don't remember the brix reading but guessing your raspberries have similar or more sugars. I don't really taste much of the Apple, but the berries really come through.ĭid a blackberry cider with just blackberries not that long ago. Pitched yeast culture earlier today and it's fermenting nicely already.Ĭider came out great. The juice has a nice berry flavor with a hint of apple and is a little tangy. Leland Nottingham Safcider AC4 Safcider AS-2 Safcider TG-6 Safcider AB-1 And three kinds of cider Generic farmstand cider (Whatever apples they needed to juice) Winesap apples with 25 different apple juice added Straight up Winesap apples Summary of results: Nobody liked the Nottingham Ale yeast or the Safcider TG-6. Final reading was somewhere 1.045 - 1.050 which is about where I wanted to be. What I ended up doing is mashing up about 3lbs of fresh berries and adding a can of apple juice to bring the gravity up to the level I was looking for.
My only concern is will there be enough sugars to ferment enough? I am targeting an 4%-5% ABV. The berries are slightly tart, which I don't mind. Move to secondary, straining out already fermented fruit, adding more fresh fruit.Started a yeast culture using nottingham, berries, sugar and water.I am not sure how many berries to use, and if I should add water or not. I'll be starting with a one gallon batch. I have an abundance of fresh black raspberries available and would like to try my hand at a cider using only black raspberries.
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