Wampum Blueberry Cider

Source: Nate Poell
Recipe added: 04/17/99
Email: Nate Poell
URL: Nate Poell

forgot to use irish moss. bottle with 2/3 cup corn sugar.

Specifics

Recipe type: Other
Batch Size: 3 US Gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 45 min
Primary Fermentation: 5-7 days
Secondary Fermentation: 7 days
Additional Fermentation: Bottle condition at least 2 weeks

Ingredients:

3 Gallons apple cider (pasteurized or not, doesn't matter)
6 pounds light clover honey
3 pounds blueberries
1 tsp acid blend (optional)
1 cup corn sugar
1 package nottingham ale yeast

Procedure:

first, rehydrate yeast with one cup of water and one cup of corn sugar. mix 2 gallons cider and honey in a pot. mash blueberries in a bag to break the skin. do not blend or liquify the berries, as the cider will turn out murky. add berries and simmer for approx. 30 min. strain berries out; place them in a nylon grain bag and squeeze out as much juice as you can. simmer about 15 minutes. remove from heat and strain out as much particulate matter as you can. strain into your primary fermentation container. add 1/2 gallon of cider to cool off the mix. add yeast slurry. add the last 1/2 gallon of cider, and aerate well.

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