Source: Nate Poell
Recipe added: 06/05/99
the nottingham yeast is tricky to deal with because it can ferment out to a high alcohol content, but i can't find any other suitable ale yeast at my homebrew shop. use windsor if you can find it. edme might work ok.
i am making this for my friend's wedding.
let me know if you try it.
Recipe type: Other
Batch Size: 4
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: 60 minutes
Primary Fermentation: 5 days
Secondary Fermentation: personal preference
- 4 gallons apple cider (pasteurized or not, doesn't matter)
- 8 pounds light clover honey
- 3 pounds frozen raspberries
- 1 pound frozen blackberries
- 1 teaspoon irish moss
- 1 packet ale yeast (nottingham or windsor)
thaw berries and mash to break the skins on them. don't blend or liquify because the cider (cyser, really) will turn out murky. mix 3 gallons cider and honey in your boiling pot. put berries into a nylon straining bag and set them in the pot. simmer for 45 minutes, but do not boil. remove berries and strain out as much juice as you can. there will be a lot. add irish moss and simmer for 15 minutes. remove from heat and let sit 15 minutes. strain into your primary fermenter. add one-half gallon cider to fermenter to cool. add rehydrated yeast, then the rest of the cider. ferment in primary for about 5 days. it will still be fermenting when you siphon to secondary fermenter(s); i use 1-gallon jugs. i would let it sit in the secondary fermenter(s) for 2 days, the put them in the refrigerator to slow fermentation or stop it entirely. bottle when you think it's ready.
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