PROFILE:

This dry, but crisp apple cider is bursting with berry flavors. The addition of blueberries adds a tart and fruity flavor/aroma profile, which is enhanced by a Mosaic hop addition that adds further complexity to the berry flavors and aromas without any bitterness. Very fruity, but not too sweet, this is a great cider for blueberry fans and hopheads alike.


RECIPE INCLUDES:

  • 1 Hard Apple Cider Refill (3 10 oz. Bottles Hard Apple Cider Concentrate)
  • 2 Cans Blueberries in Light Syrup
  • 1 Packet Mosaic Hops (1/2 oz.)
  • 1 Packet Safbrew S-33 Dry Ale Yeast
  • 1 Muslin Sack

Additional Information

OG: 1.044 (approx.) -- FG: 1.002 (approx.)

Flavor: Fruity

ABV (alc/vol): 5.6

SRM (Color): 14

IBU (Bitterness): 0

BJCP Style: C2. Specialty Cider and Perry - C2B. Cider with Other Fruit



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 CIDER.

STEP 2: BREWING

Brewing cider is the process of combining a source of sugars with yeast. Once combined, the yeast eats the sugars, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

In your sanitized blender, purée one of the cans of blueberry with 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. Bring water to a boil, then remove from heat.

Open all three bottles of cider concentrate (set aside the S-04 yeast in the cider refill, you won’t need it for this recipe), and pour the contents into the hot water. Stir until thoroughly mixed. This mixture of unfermented cider is called “must”.

Place the Mosaic pellet hops into the muslin sack, tying it closed, then trim away excess material, and add hop sack to the hot cider mixture.

Fill keg with cold tap water to the #1 mark on the back.

Pour the must, including the hop sack, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. Add in the puréed fruit. Stir vigorously with the spoon or whisk.

Sprinkle the S-33 yeast into the keg, then screw on the lid. Do not stir.

Put your keg in a location with a consistent temperature between 59°and 75° F and out of direct sunlight.

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.

After your cider has been fermenting for 2 weeks, puree the other can of blueberries and syrup in your sanitized blender, open the fermenter, and add the pureed blueberries and syrup. There’s no need to stir.

Ferment for 1 more week, between 59°and 75° F and out of direct sunlight, and then bottle.


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 must, 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 cider 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.)