Rock’n Raspberry Hard Cider Recipe

Volume: 1 Gallon

Rock’n Raspberry Cider By Prickly Apple Cider

Ingredients:

16 Pounds Organic Granny Smith Apples
12 Ounces Organic Red Raspberries
Lallemand CBC-1 Yeast

Steps:

Press the raspberries and freeze the juice.
Add pectic enzyme to the fermenter.
Press and strain the apples into the fermenter.
Seal with airlock and ferment using Lallemand CBC-1 Yeast for 2-3 weeks or until the hard cider is dry.
Rack the hard cider and age for 4 weeks.
Thaw the raspberry juice and add it to the aged hard cider.
Immediately filter the hard cider with the raspberry juice using a “sterile” 0.5 micron filter. You want the cider to be clear and remove the yeast. (I don’t use sulfites so this helps prevent fermentation starting again.)
Force carbonate the cider to 2.75 volumes of CO2.
Package, chill, and serve.

Rock’n Raspberry hard cider recipe will make a red-hued hard cider that is acid-forward with high carbonation. It will have a strong raspberry aroma that’s pairs well with salads and broth based soups. I also enjoy it as a refreshing hard cider after yard work or while sitting in the shade on a warm summer day.

Have question about the process or want to learn more about making hard cider?

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