No gravity readings on this recipe, but it seems to be a nice and easy to make drink that really pleases the dry red wine drinkers, that are eager to sample their way into a home fermented beverage. This recipe is mainly for my still version, but more than one person has stated it may be a fine carbonated beverage. When I drink it still, it is served at room temp and in a wine glass - much like you would a merlot.
3 Gallon Batch
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3 Gallons of local apple cider
6 pounds of frozen blueberries (hand crushed)
1 pound of chopped craisens
1 12oz can of pie blueberries in syrup
1 12 oz can of 100% frozen apple juice concentrate
2 pounds of light brown sugar
1 capdem tablet (crushed)
Process:
Day 1 - Thaw and crush 3 pounds of berries. Combine in sanitized fermenter with cider, craisens, canned berries, juice concentrate, sugar and capdem. Put cover on fermenter and allow to rest at 70* for 24 hours.
Day 2 - Pitch yeast and hold at 70*
Ferment for 3 weeks
Day prior to racking - thaw and crush 3 pounds of berries. Place in sanitized fermenter (I put in hop sack this time) and add crushed capdem tablet
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