Jazzberry from Portland-based LionHeart Kmbucha pairs marionberries with the floral aroma of jasmine. Prices May Vary2 Towns Ciderhouse Blackberry Hard Cider Made Marion. Look for it at: Albertons/Safeway, Fred Meyer, Roth's Family Markets, WinCo Jazzberry from LionHeart KombuchaĪ non-alcoholic marionberry beverage option, kombucha is a probiotic, fermented tea. Shop for 2 Towns Ciderhouse Brightcider Hard Apple Cider (6 cans / 12 fl oz) at. This canned cider from Auburn, Washington-based Incline is a base of Northwest-grown apples with marionberries for sweetness and citrusy, herbaceous hops.
With this recipe you’ll be adding fresh fruit for that straight-from-the-garden sweetness. Made from apples and marionberries, it's aged in pinot noir barrels for a year. Plus, making your own cider is about as simple as it gets.
For a special, seasonal experience seek out La Mûre, the cidery's take on the wild-fermented lambic-style beers of Belgium. Made Marion, made from apples and marionberries, is on offer year round. MORE: First ever Women in Wine event draws hundreds to build community in Oregon wine industry La Mûre from 2 Towns CiderhouseĬorvallis-based 2 Towns Cider house makes canned hard ciders with nearly every seasonal fruit imaginable. Look for it at: Roth's Family Markets and Rogue Farms Tasting Room 3590 Wigrich Roadd, Independence If you are patient, let it sit for 4 months.Tart and deep purple, this sour beer is made with hops and marionberries that this Newpo-based brewery grows on a farm in Independence. 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. The Marionberry looks and grows like a blackberry but tastes like a sweet slice of Oregon summertime. 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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