YamahaXS
09-22-2003, 12:36 AM
I plan to do a raspberry cider. Problem is knowing how to add raspberries to yeild raspberry flavor without infecting/oxidizing the cider. Please advise.
Here is what I plan:
5 gal freshed squeezed cider.
5 campden tablets
Wait 24 hours
Pitch white wine yeast.
Wait till primary complete and rack to secondary.
Add raspberries to secondary. <-- about 3-4 pints (roughly 2 pounds).
strain out raspberries and bottle when FG is about 1.010 (i want a bit of sweetness in the cider.)
Note: The rasperries came from a an organic berry farm (we picked em ourselves). and I froze about 6 pints the day after we got them. The next day, the remaining 5 or so pints had a fair amount of mold on them. So I assume there are mold/mold spores on the frozen ones as well. I don't want mold in my cider. Or, actually, I don't care if there is mold in my cider as long as I don't lose product to spoilage or get off-flavors.
thanks in advance
Here is what I plan:
5 gal freshed squeezed cider.
5 campden tablets
Wait 24 hours
Pitch white wine yeast.
Wait till primary complete and rack to secondary.
Add raspberries to secondary. <-- about 3-4 pints (roughly 2 pounds).
strain out raspberries and bottle when FG is about 1.010 (i want a bit of sweetness in the cider.)
Note: The rasperries came from a an organic berry farm (we picked em ourselves). and I froze about 6 pints the day after we got them. The next day, the remaining 5 or so pints had a fair amount of mold on them. So I assume there are mold/mold spores on the frozen ones as well. I don't want mold in my cider. Or, actually, I don't care if there is mold in my cider as long as I don't lose product to spoilage or get off-flavors.
thanks in advance