thu, sep 24, 20
cider, fall, spring
You will love this sweet and slightly tart blackberry cider recipe!
Thaw your blackberries. Then, put them in a large pot.
If your blackberries weren't frozen, we recommend freezing them first and then thawing them. The ice crystals help break down the cell walls in your fruit — and this will make your cider much more flavorful.
Add 2/3 gallon of apple juice to the pot.
Add your sugar. You can choose how sweet or dry you'd like your final cider to be! Just open the drink designer.
Tip: If you want your cider to taste like store-bought hard cider, we recommend choosing “sweet.” If that sounds good to you and you're making a gallon of cider, add 2.25 cups of sugar.
If you’re making a different sized batch, or would like a different sweetness level than “sweet,” use the drink designer to customize your cider. Use the value 22g of sugar per 8 fl oz when it asks how sweet your juice is.
Strain the blackberry mash with a cheesecloth or other filter. Try to remove most of the pulp and skin.
Add the mixture to your gallon jug. Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)
Add one full Brewsy bag. Then shake vigorously for at least 30 seconds to help wake up the yeast.
Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
Put your cider in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).
Now, fermentation is beginning. Fermentation will take approximately 5 days.
Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.
Wait 5 days, then taste-test. After 5 days, take a very small sip of your cider. Right now, the yeast haven’t been separated from your cider, so it won’t taste amazing just yet.
When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.
Put your cider in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.
Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
Wait two days while your cider is in the fridge.
You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
Rack your cider. Slowly, pour your cider off of the sediment at the bottom into a new container.
Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring. Keep your jug still, so the sediment doesn't mix in with the rest of your cider.
Take a sip! Now, you can taste your cider! Cheers!
You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That's very normal with young alcohol. It will get better and better with time.
If it tastes bitter, you can quickly fix that by making a simple syrup.
Age your cider. The character of your cider will change significantly as it ages.
Harsh tastes or off-flavors will dissipate, and your cider will taste smoother and more flavorful. Blackberries take longer to mellow out than other fruits, due to their naturally tannic properties.
Age your cider for at least 3 weeks, racking it about once every 5-7 days (or whenever a lot of sediment has built up at the bottom of your jug.)
Enjoy! Share your cider with our Brewsy communities, the First Pour Club and Club Brewsy.
And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at email@example.com.