St. Louis Brews

MIKEW · Posted: Sun Mar 14, 2010 8:04 pm Post subject: Schlafly Blackberry Cider

Any suggestions? Not sure if it is the best thing I have ever had (certainly not), but I think I could commit a 3g corny to something like this given the low expected effort and cost in addition to a love for blackberries.

3g apple juice and some yeast (does type of yeast really matter? - S05?)
3# frozen blackberries (once ^^^ is done fermenting)
Maybe a cup of sugar when I keg it.

tom sawyer · Joined: 05 Mar 2010 Posts: 18

I'd use a wine yeast, Lalvin K1-V1116 is good for fruit fermentations. You also want to add some yeast nutrient and some potassium metabisfulfite. You'll probably want to age this for some months, stuff tastes pretty yeasty at the beginning.

Also, you can't use any apple juie that has sorbate in it. Most bottled juice has it, you can get frozen concentrate without it.

JE · Joined: 17 Jan 2007 Posts: 944 Location: Lemay, MO

I would not use a wine yeast...that may take it a bit too much toward an "Apfelwine" instead of a Cider.

I would use White Labs English Cider yeast (WLP775) or Wyeast's equivalent...can't remember the number this morning.

If you do choose a wine yeast, go with EC-1118 (Lalvin Champagne) or RedStar Pasteur Champagne...you want a cleaner profile to allow the "apple" and berry flavors to come through.

Just my $.02...wait for the cider "masters" to chime in. Very Happy

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