Blackperry Trio - ARCHIVED
The flavors of pear, brown sugar and blackberries blend magnificently here to create a refreshing berry cider that the three bears could really agree on. Not too tart, not too sweet... just right!
Click here for printable instructions.
The flavors of pear, brown sugar and blackberries blend magnificently here to create a refreshing berry cider that the three bears could really agree on. Not too tart, not too sweet... just right!
RECIPE INCLUDES:
- 1 Hard Pear Cider Refill
- 1 Can Blackberries in Light Syrup
YOU PROVIDE:
- 2 Cups Brown Sugar, packed
Additional Information
100% GLUTEN FREE!
OG: 1.048 (approx.) -- FG:1.001(approx.)
Suggested conditioning time is 2 to 4 months.
Flavor: Hard Cider
ABV (alc/vol): 6.3%
SRM (Color): 3
IBU (Bitterness): None
Click here for printable instructions.
Blackperry Trio Instructions
RECIPE INCLUDES:
- 1 Hard Pear Cider Refill
- 1 Can Blackberries in Light Syrup
YOU PROVIDE:
- 2 Cups Brown Sugar, packed
Additional Information
100% GLUTEN FREE!
OG: 1.048 (approx.) -- FG:1.001(approx.)
Suggested conditioning time is 2 to 4 months.
Flavor: Hard Cider
ABV (alc/vol): 6.3%
SRM (Color): 3
IBU (Bitterness): None
STEP 1: SANITIZING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)
NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
- In your sanitized blender, purée the fruit with the syrup, and set aside to add later.
- Using the sanitized measuring cup, pour 4 cups of water into your clean 3-quart or larger pot. Add in the brown sugar. Bring water to a boil stirring constantly, then remove from heat.
- Open both bottles of cider concentrate, pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented cider is called must.
- Fill keg with cold tap water to the 4-quart mark on the back.
- Pour the must into the keg, and then bring the volume of the keg to the 8.5-quart mark by adding more cold water. Add in the puréed fruit. Stir vigorously with the spoon or whisk.
- Sprinkle the yeast into keg, then screw on lid. Do not stir.
- Put your keg in a location with a consistent temperature between 59°and 75° F and out of direct sunlight. Ferment for 7-14 days.
- After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.
Step 3: BOTTLING AND CARBONATING
Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)