“Eleven years ago, we opened the doors to our cellar,” states 2 Towns Ciderhouse. The addition of Muscat grapes lends the cider an incredibly fruity and floral aroma, while the lavender finishes the cider with deep, floral, and intoxicating notes.
Made marion blackberry cider full#
The blueberry juice is dark and full of rich berry-licious flavor. Peaks and Pints Monday Cider Flight: 2 Towns 2 Towns Blueberry DazeĬrafted with unfiltered, fresh-pressed Pacific Northwest blueberries and Rogue Valley muscat grape juice, 2 Towns Blueberry Daze has whole lavender flower for a rich and floral aromatic experience. We take pride in producing true Northwest craft cider.” Sounds delicious to us, and hopefully to you too in our to-go cider flight, Peaks and Pints Monday Cider Flight: 2 Towns. As a family-owned company, we are committed to the growth of our team and enrichment of our communities. We never add any sugar, concentrates or artificial flavors, and instead use slow, cold fermentation methods to allow the fruit to speak for itself. “Starting with the highest quality whole ingredients from local farms, we take no shortcuts in crafting our ciders. Named after the cities of Corvallis and Eugene (Larsen’s a Beaver Sarnoff-Wood a Duck), 2 Towns believes “… that the long history of cidermaking demands respect and deserves to be done right,” states the cidery’s motto. The duo opened 2 Towns Ciderhouse crafting unique ciders brewed with the traditional English and French-style’s tannic apples, Oregon grown, of course. If you are patient, let it sit for 4 months.In late 2010, Corvallis homebrewers Aaron Sarnoff-Wood and Lee Larsen filled a gap in the college town’s drinking scene - cider. Let it sit another two weeks, and it should be ready (3 weeks total since pitching the yeast). However, doing a secondary should help clear out the crud from the blackberries. You can probably also just put them straight in the primary fermenter if you want and not bother with secondary. When fermentation has ended (about a week, if you're using yeast nutrient), put the other half of the sage a secondary fermenter and rack on top of it. don't worry, everything's fine, nothing's infected, chill out! The berries will slowly turn pale and gray and really gross looking. When fermentation is nearly complete, just add the apple juice you removed, it will ferment but it will be much less active and shouldn't cause the berries to rise. If you are using a carboy or fermenting right in the juice bottle, take care to leave a lot of headspace because the berries are going to rise when fermentation peaks and could potentially pop off the airlock and leave a mess. Take HALF of the sage and steep it in boiling water for 15+ minutes. Pour everything in the fermenter along with the apple juice. I've also used S-04 and 71B-1122 with good results.įreeze the berries, thaw them, and crush them in a sanitized bowl. thankfully it didn't and it seems to have been a good choice of yeast, it seems to amp up the fruit flavours). Yeast: Wyeast 1388 (yeah, not commonly used for cider: I had a reclaimed batch in the fridge which I use for mead but was worried it had died out. If you are completely uninterested in either, just leave them out, but I think they add complexity.ġ lb blackberries (use 1/2 lb for a less tart, more mellow flavour) You could probably also substitute fresh basil, which has proven to go really well with blackberries in other brews I've made. I would double the amount of sage if I were to do it again, the sage didn't really come through except as a subtle tannic astringency. You can probably just search the forums for that.Īnyways, here's my recipe! The blackberries add a lot of tartness and fruitiness that is absent in store-bought apple juice.
Making a sweet cider is a complicated topic because there are so many ways of doing it. If you don't want it or need it, don't use it! A little bit goes a long way, so now I use it regularly. I didn't bother at first, but then noticed myself making excuses for cloudy ciders and wines in front of friends. Pectic enzyme has purely cosmetic function: it will make the cider more clear. I never use campden tablets, but if you're worried about the wild yeast or other potential bugs on the blackberry skins, go ahead and use them. I am just about to bottle a batch of blackberry-sage cider.
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