Raspberry Cider.

[carpking]

1 liter of boiled water poured over 250g of raspberries. 2 teabags added and 250g of sugar. Campdden and pectolase and left for 24 hours.
The resulting liquor added to 4 liters of apple juice the next day and yeast and nutrient added.
Bish bosh!
Around 4.5 to 5 percent raspberry cider.
:party:
Its a cracking shade of red too.
:hmm:

 

[BeerBelly]

Sounds lovely, but how long did you leave it to mature before giving it a caning :

 

[carpking]

Haha.. Only been fermenting a few days, slow and steady...
Planning to take it to a BBQ in 5 weeks where it will be one of three ciders...
Hope mine is good!
:hmm:

 

[TheCheekyMonkey]

sounds good, can i ask why the tea bag, and was it just a normal tea bag?

i think you can get flavoured teas can you not, fruity teas?


am gonna have to knock one up (so to speak) sooon lol

 

[ano]

From what I've read on here (and just to give a quick response this may be wrong) I think tea is meant to provide that tannin tongue shrivelling quality.

 

[BeerBelly]

Kinky :whistle:

 

[tubby_shaw]

From what I've read on here (and just to give a quick response this may be wrong) I think tea is meant to provide that tannin tongue shrivelling quality.

Pretty much spot on :thumb:
Although TC is meant to be drunk young, you can if you wish make a cider which will need time to mature by adding tannin, malic acid etc if you wish