Scampy's an XJ
Member
- Joined
- Aug 20, 2019
- Messages
- 5
- Reaction score
- 12
11.03.22
Bulk cider sterilized with Campden tablets, then added pectic enzyme. K1V-1116 yeast and staggered yeast nutrient. OG 1.057 65F
FG 0.998
11.27.22
Racked to secondary, pureed 5 pounds of frozen blackberries. Left in secondary at ~70F. SG 1.008
04.02.23
Racked to Tertiary to remove spent puree and get off lees.
I made a juniper berry tincture last fall from local feral mashed berries using Everclear, and just bought a bottle of blackberry extract to boost the flavour.
I'm getting ready to bottle. The clarity is natural on all of my brews - no bentonite, cold crashing. I always bottle with flip tops and bottle prime.
I have a few concerns about how to get the right balance of berry and juniper flavour without being weak or overbearing.
I also think I should take it off dry with a non fermentable sugar. I use Xylitol regularly when I do back sweeten and find it is predictable and palatable.
Any thoughts or suggestions? It's a 5 gallon batch so I'd rather not have 38 bottles of crappy cider. Bland or overbearing.