6/1/2023 Blueberry Cider.
2 96 oz Great Value apple juice
2 12 oz Frozen Old Orchard apple juice
2 lbs frozen blue berries
2 tsp Pectic Enzyme
2.5 grams Fermaid O
Lalvin 71B yeast
Mixed all ingredients and let it warm to 72 degrees. Added yeast. Blueberries are in a straining bag.
S.G. = 1.060 If it goes to 1.000 will be 8.04 ABV
6/12/2023
Added 1 1/2 oz of American Oak Chips. Will take gravity on 6/14
6/14/2023
S.G. = 1.000 Needs back sweetened and I think it’s ready to go.
6/20/2023
I’m gonna “Jack” this batch. I had almost a gallon and a half of cider. Blueberry really came through and it was dry so before freezing I added 1 cup of brown sugar to the batch. The first run is in the freezer right now and I’ll melt it tonight. Then back in for a second run of freezing.
6/23/2023
I did 2 runs in the freezer and came out with a little over 1 quart of product. It’s very sweet, alcoholic flavored. The blueberry’s really shine on this. I’m guessing that it’s about 60 proof. With a starting ABV at 8.04 then the first jack would get it to 16% then second jack would get it to about 32% ABV. Needs aging time in the bottle though and labels.