winemaking

You will love this sweet and slightly tart blackberry cider recipe!&amp;nbsp;

Easy Blackberry Cider Recipe

Gallon Jug

Basic Starter Kit

Gallon Apple Juice (we recommend Martinelli's)

Sugar

lb Frozen Blackberries

Thaw your blackberries and place them in a large pot.. If your blackberries weren&#39;t frozen, we actually recommend freezing them first and then thawing them! The ice crystals help break down the cell walls in your fruit — and this will make your cider much more flavorful.

Add 2/3 gallon of apple juice to the pot.

Mash and strain your blackberries. Strain&amp;nbsp;with a cheesecloth or other filter. Try to remove most of the pulp and skin, then add to your mixture.

Add your sugar.&amp;nbsp;You can choose how sweet or dry you&#39;d like your final cider to be! Just open the&amp;nbsp;drink designer.Tip: If you want your cider to taste like store-bought hard cider, we recommend choosing “sweet.” If that sounds good to you and you&#39;re making a gallon of cider, add 2.25 cups of sugar.&amp;nbsp;If you’re making a different sized batch, or would like a different sweetness level than “sweet,” use the drink designer to customize your cider. Use the value 22g of sugar per 8 fl oz when it asks how sweet your juice is.

Add the mixture to your gallon jug.&amp;nbsp;Be sure there is at least 3 inches of space for headroom at the top of the container. (Make space for all the foaming and bubbling!)

Add one full Brewsy bag.&amp;nbsp;Then shake vigorously for at least 30 seconds to help wake up the yeast.

Put on the airlock. First, squeeze the rubber stopper into your gallon’s bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.

Put your cider in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).Now, fermentation is beginning. Fermentation will take approximately 5 days.Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.

Wait 5 days, then taste-test. After 5 days, take a very small sip of your cider. Right now, the yeast haven’t been separated from your cider, so it won’t taste amazing just yet.When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.

Put your cider in the fridge.&amp;nbsp;Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!

Wait two days while your cider is in the fridge.You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!

Rack your cider. Slowly, pour your cider off of the sediment at the bottom into a new container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring. Keep your jug still, so the sediment doesn&#39;t mix in with the rest of your cider.

Take a sip! Now, you can taste your cider! Cheers!You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That&#39;s very normal with young alcohol. It will get better and better with time.If it tastes bitter, you can quickly fix that by making a simple syrup.&amp;nbsp;

Age your cider.&amp;nbsp;The character of your cider will change significantly as it ages.Harsh tastes or off-flavors will dissipate, and your cider will taste smoother and more flavorful. Blackberries take longer to mellow out than other fruits, due to their naturally tannic properties.&amp;nbsp;Age your cider for at least 3 weeks, racking it about once every 5-7 days (or whenever a lot of sediment has built up at the bottom of your jug.)

Enjoy!Share your cider with our Brewsy communities, the First Pour Club and Club Brewsy. Another great resource is our incredible&amp;nbsp;help guide.Additionally, you can text HEYTHERE to our cell at (833) 218-0920 or email us athello@getbrewsy.com

Cherry Wine

Gallon Container

Airlock

Gallon Cherry Juice (or 4 pounds of cherries)

White Sugar

Get everything ready to go. For this recipe, here’s what you’ll need:1 gallon of cherry juice (For best results, use an 100% cherry juice without any other type of fruit juice added. Trader Joe&#39;s and J.D Knudsen both have good options available).A clean container for fermentation (either the container your juice comes in, a gallon jug, or any other food-safe container)White sugar

Get your juice ready. Make sure your cherry juice is at room temperature, and then pour it into your clean gallon jug or fermentation container, if you&#39;re not making your wine directly in the juice bottle.

Add your sugar. Brewsy gives you the choice for how sweet or dry you would like your final wine to be. Choose how sweet you’d like your final wine to be by opening the drink designer.Then, pour out juice to make room for headspace if necessary, and then add your sugar according to the drink designer. If you have extra juice, you can drink it now or save it to make a simple syrup with later.

Shake well. Shake until the sugar is evenly mixed into your juice and almost entirely dissolved.

Add one full Brewsy bag.&amp;nbsp;Then shake vigorously for 30 seconds to help wake up the yeast.

Put your wine in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).Now, fermentation is beginning. Fermentation will take approximately 5 days.Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the juice.

Wait 5 days, then taste-test. After 5 days, take a very small sip of your wine. Right now, the yeast haven’t been separated from your wine, so it won’t taste amazing just yet.When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 3 more days, then repeat the taste-test.

Put your wine in the fridge.&amp;nbsp;Take off the airlock and put the hole-punched cap on your gallon jug — or, simply use a loosened cap.Tip — make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!

Wait two days while your wine is in the fridge.During this time, the cold in your fridge is forcing the solids in your wine to the bottom of the container, making it easier for you to separate them in the next step.

Rack your wine. Slowly, pour your wine off of the sediment at the bottom into a different container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring.

Take a sip! Now, you can taste your wine! Cheers!You may love it away, but you may find it tastes harsh or a bit off. Don’t worry! That&#39;s very normal with young alcohol. It will get better and better with time.If it tastes bitter, you can quickly fix that by making a simple syrup.

Return your wine to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn’t have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.If you’d like to bottle your wine for storage outside of the fridge, you can find out how to do that here.

Age your wine. The character of your wine will change significantly as it ages.Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful. Age your wine for at least 2 weeks, racking it about once a week.

Enjoy! Share your cherry wine with our Brewsy communities, the First Pour Club and Club Brewsy.And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at hello@getbrewsy.com.

Cherry wine is the most traditional wine from among all the homemade liquor. These wines can have up to 16% alcohol and enrapture with their distinct flavours. Cherries go very well with blueberries, blackberries and blackcurrant. Learn a recipe for strong, semi-sweet wine that you can made at home on your own, step by step.

Cherry wine recipe

cherries

3kg sugar

water

Enovini dry wine yeastor

Fermin VRS dry wine yeast5 gramsWine yeast nutrient

gramsDry Pectic Enzyme

Blackberry Wine

Fine Mesh Strainer

Brewsy Bag

lbs of frozen blackberries (or approximately 1 gallon of store-bought blackberry juice)

sugar

Thaw 3 pounds of blackberries.&amp;nbsp;Then, put them in a large pot.If your blackberries weren&#39;t frozen, we recommend freezing them first and then thawing them. The ice crystals help break down the cell walls in your fruit — and this will make your wine much more flavorful.

Add 3 cups of water to the pot.

Choose how sweet you&#39;d like your final blackberry wine to be.If you&#39;d like it extra sweet, add 3.5 cups of sugar.For sweet, add 3.25 cups of sugar.For semi-dry, add 3 cups of sugar.And for dry, add 2.75 cups of sugar.

Let the mixture simmer for 15 minutes on the stove, until the blackberries and sugar turn into liquid.

Let the mixture cool until it reaches slightly above room temperature.

Strain the blackberry mash with a cheesecloth or other filter. Try to remove most of the pulp and skin.

Add one full Brewsy bag.Then shake vigorously for at least 30 seconds to help wake up the yeast.

Wait two days while your wine is in the fridge.You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!

Rack your wine. Slowly, pour your wine off of the sediment at the bottom into a new container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you’ve finished pouring. Keep your jug still, so the sediment doesn&#39;t mix in with the rest of your wine.

Take a sip! Now, you can taste your wine! Cheers!You may love it right away, but you may find it tastes harsh or a bit off. Don’t worry! That&#39;s very normal with young alcohol. It will get better and better with time.If it tastes bitter, you can quickly fix that by making a simple syrup.

Age your wine. The character of your wine will change significantly as it ages.Harsh tastes or off-flavors will dissipate, and your wine will taste smoother and more flavorful. Blackberries take longer to mellow out than other fruits, due to their naturally tannic properties.Age your wine for at least 3 weeks, racking it about once every 5-7 days (or whenever a lot of sediment has built up at the bottom of your jug).

Enjoy! Share your wine with our Brewsy communities, the First Pour Club and Club Brewsy.And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at hello@getbrewsy.com.

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Easy Blackberry Cider Recipe

Cherry Wine

Cherry wine recipe

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Top 4 winemaking recipes from across the web

The most viewed winemaking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Blackberry Cider Recipe

Cherry Wine

Cherry wine recipe

Blackberry Wine

The most viewed winemaking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine