1911 Beak & Skiff Black Cherry Recipe

Sanitize

Sanitize all fermentation equipment (primary fermenter, airlock, siphon, stirring spoon, caps/lids) using a no-rinse sanitizer.

Combine 4 L fresh-pressed apple cider and 1 L pasteurized apple juice in a sanitized 6–7 L primary fermenter. Stir gently to integrate.

Add 800 ml black cherry puree and 300 ml black cherry juice to the cider. Stir thoroughly to incorporate fruit evenly.

Add 1 tsp pectic enzyme to the must, stir for 30 seconds, then cover and let sit for 12–24 hours at room temperature. This helps break down fruit pectin and improves yield and clarity.

After the enzyme rest, take a gravity reading (expected original gravity roughly 1.046–1.052 depending on fruit sugars). Adjust with boiled cooled water if must is overly concentrated or add sugar if you want higher ABV (note recipe target ~6.9%).

Rehydrate 1 tsp champagne yeast per package instructions (or sprinkle directly if manufacturer recommends). Add 1 tsp yeast nutrient to the must and pitch the yeast into the fermenter.

Fit an airlock and place fermenter in a dark area at 18–22°C (64–72°F). Primary fermentation should begin within 24–48 hours and last 5–10 days. Gentle airlock activity is expected.

After vigorous fermentation slows (airlock activity markedly reduced), carefully siphon the cider off the fruit solids and lees into a sanitized secondary carboy to finish conditioning. Aim to rack after 7–10 days primary and allow secondary for 7–14 days.

After secondary fermentation finishes (stable gravity for 3 days, target final gravity ~1.006–1.010 for ~6.9% ABV), decide whether to backsweeten and stabilize. If backsweetening, add 0.5 tsp crushed campden tablet and 1 tsp potassium sorbate to the cider to inhibit further fermentation. Wait 24 hours before adding sweetener.

Dissolve 150 g granulated sugar (or equivalent simple syrup made with water) in a small amount of boiled, cooled water and add gradually to taste, stirring gently. Measure gravity to confirm stability.

If you prefer a drier, unbacksweetened cider (like many commercial versions), skip campden/sorbate and do not add sugar; instead age until clearing is complete.

If bottling with gentle carbonation similar to a sweet cider, prepare 80 g corn sugar (dextrose) dissolved in 200 ml boiled water, cooled. Add priming solution evenly to bottling bucket and siphon cider onto it, gently mixing to distribute priming sugar without introducing oxygen.

Fill sanitized bottles, cap or cork, and store at 18–22°C for 10–14 days to carbonate. Then chill and condition for another 1–2 weeks for flavor development.

If kegging, force-carbonate to a moderate level (2.0–2.5 volumes CO2) for a lightly effervescent sweet cider.

Cold crash bottles or keg, then rack or filter if desired for extra clarity. Serve chilled (around 6–8°C / 43–46°F) in a tulip or pint glass.

Store bottles in a cool, dark place. Consume within 6–12 months for best fruit character; flavored ciders with backsweetening are best enjoyed sooner.