Tart Cherry Cyser

2016-09-06-07-47-07First off, I know what most of you are thinking. He really used store bought apple juice? Yes I did. Why? In Mississippi I cannot run down to my local apple orchard and get fresh juice. I have made some pretty good ciders with store bought juice. I used to use a certain kind of apple juice in my ciders, but now I cannot find it anymore which is a bummer. I went with this Wal-Mart brand because it wasn’t from concentrate. Will this make a difference in flavor? Who knows. I know when I pulled a sample before I pitched the yeast, the flavor was really good. It was wifey approved. Also I looked up how to use apple juice in Beer Smith. From the few things I read, was calculate how much sugar is in the juice and just add it in Beer Smith as table sugar. That is what I did. I also made some notes as you’ll see.

Beer Smith said this thing would attenuate down to .988, if US-05 has 77% attenuation as it is listed in there, I would imagine it would get to around 1.010-1.013. That would be my target anyways, I do want some sweetness around. This will not be an 8.6% ABV beverage.

Yield 2.5 gallons in the keg

  • 2 gallons Apple Juice
  • 2 qts Just Tart Cherry Juice
  • 1.5 lbs honey
  • 1 qt water
  • 1 tsp yeast nutrient 
  • 1 pkg Safale US-05
  • 2 tsp lactic acid (added at kegging)

Procedure: Weighed honey in an empty apple juice bottle then added apple juice to mix. Added yeast nutrient to apple juice bottle to shake up and mix. Pitched dry yeast directly onto the must. 

O.G. 1.057

I made this for an event I was pouring at and of course I did not let it finish. Added lactic acid and force carbonated. It was a tad sweet, but people like sweet beverages and it was a hit. After the event, I left the keg outside for a few days to let it ferment down a touch more and it did indeed dry out some. Probably about to where I like it. Eventually this will be a staple on tap at the house. 

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