This cider
is balanced between apple and blueberry
with neither over powering the other. The
little addition of ginger is to accentuate
the spiciness from blueberries but is
barely noticeable in the finished product.
The amount of ginger could be doubled
without overpowering the flavor profile.
Scott's Blueberry Cider
5 Gallons Cider (OG 1.080)
Cox Orange Pippin (Classic
English Desert Apple)
Golden Russet (Classic
American Cider Apple)
Roxbury Russet (Classic
American Cider Apple)
Black Gilliflower
(American Apple)
Reinette Russet (A Newer
Russet)
Black Oxford (Maine
cultivar from 1790)
Snow Apple – Fameuse
(Parent of Macintosh)
Macoun
Golden Delicious
Empire
Macintosh Additions:
90 oz Wild Blueberrys
1.50 lbs Wildflower Honey
Other:
5 Campden tablets
White Labe Sweet Mead
Yeast (WPL 720)
Crushed and pressed the
apples on October 28, 2006
and sulfided the pressed
cider with Campden tablets
(1 per gallon). Twenty
four hours later added the
yeast (10/29/06).
Four days later (11/2/06)
added 45 oz crushed
blueberries. The following
day (day five 11/3/06)
added remaining 45 oz
crushed blueberries.
Racked on 11/18/06 and
added 1.50 lbs of
wildflower honey.
2nd Racking 12/10/06.
The cider was bottled on
12/23/06 by adding ¾ cup
of corn sugar. It took
three weeks to bottle
condition at 60-65°F. At
this time the blueberry to
apple play was nice with
neither overpowering the
other. The ginger note was
very subtle in the finish
and not noticeable unless
you know it is there
