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