Mike made hard cider because it was harvest time here in our neck of the woods and he added blueberries to it because it’s easy to modify cider with other fruit when you are struck by inspiration. Here’s a video about Mike’s experimental cider with blueberries.
The Process and The Taste
Mike was sitting around one weekend and had just enough time to make a cider. He bought 5 gallons of unpasteurized apple juice (used 4.5 gallons in the recipe) from the store and put it all into one of his stainless steel fermentation buckets. Along with the juice, he added 6 pounds of frozen organic blueberries.
After he added the juice and the berries, he added yeast nutrient and energizer to ensure a good fermentation. Lastly, because he had it, he added a pinch of calcium chloride.
He pitched one packet of Nottingham Ale yeast when it was all put together. Because it had a cold start, he hooked up his brew belt to the fermentor and then set the temperature to 72 degrees Fahrenheit. He fermented for 7 to 8 days and then let it rest. After another week, he racked it to a keg and then carbonated it.
How Did It Taste?
Wow, was this a good tasting cider with blueberries. The tartness of the apple and tannins of the berries made for a great beverage. You could have 2 or 3 short pours of this cider and feel really happy. Because it is easy to make and a crowd pleaser for sure, we implore you to make a cider like this one.