🍒BLACK CHERRY &🍎APPLE Cider! EASY Back Sweetening + Q&A

Today we’re making a delicious sweet sparkling Black Cherry and Apple Hard Cider using HOMEMADE JUICE CONCENTRATE for Back Sweetening. Recipe below! Stay tuned for answers to frequent viewer questions and some pasteurization excitement😉
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Ingredients:½ gallon apple juice
½ gallon cherry juice
1/5th packet of Yeast - Lalvin EC 1118 - amzn.to/2Ui59aw or Lalvin K1V-1116 - amzn.to/36XM9AY
1tsp Yeast Nutrient - amzn.to/2Ul8rdc
1/2tsp Pectic enzyme - amzn.to/2RVcivX
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Procedure:
1. Reserve 48oz (1.4L) of juice in the refrigerator to boil down to 12oz (350ml) to make juice concentrate for bottling day in 1 month.
2. Combine ½ gallon of apple juice and ½ gallon of cherry juice, pectic enzyme, yeast nutrient and yeast in 1 gallon jug, shake to aerate the mixture, then seal with an airlock and allow to ferment FULLY for 1 MONTH.
3. Boil down the reserved juice in a large pot until it is reduced in volume by 75%. You should end up with 12oz (350ml) of juice concentrate.
4. Allow your juice concentrate to cool to room temperature BEFORE adding to the fermented cider for bottling.
5. Combine the cooled juice concentrate and fermented cider in bottling bucket, then fill and cap bottles. Make sure that at least one bottle is a plastic soda bottle to use as a carbonation pressure indicator.
6. Allow bottle to sit out at room temperature for several days until the soda bottle is very firm and pressurized, then either refrigerate or pasteurize the bottles of cider for storage.
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#CherryCider #ViewerQuestions #HardCider