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I am thinking of making a cranberry apple cider using an Everwood apple cider kit and frozen cranberries. Does anyone have any advice on the best way to do this? How many pounds of cranberries would be appropriate for 23L of cider? Do I need to rack onto them in secondary, or can I just add them to primary after fermentation is complete? Do I need to heat or pasturize the cranberries, and if so, do I need to worry about high pectin? I may also dry hop with some citra... Any tips or suggestions would be most welcome!

mddionne wrote:I am thinking of making a cranberry apple cider using an Everwood apple cider kit and frozen cranberries. Does anyone have any advice on the best way to do this? How many pounds of cranberries would be appropriate for 23L of cider? Do I need to rack onto them in secondary, or can I just add them to primary after fermentation is complete? Do I need to heat or pasturize the cranberries, and if so, do I need to worry about high pectin? I may also dry hop with some citra... Any tips or suggestions would be most welcome!

If the cranberries are frozen, and were individually quick frozen, you probably don't need to pasteurize them. I usually put fruit in my secondary and rack onto them, less splashing that way. As to weight, I'm not sure on that, haven't used cranberries specifically

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Cranberries would really make an apple cider interesting. I haven't tried one before.

I used 3kg of frozen cranberries in a lambic...i just waited until the bulk of the fermentation was complete...then just put directly in the carboy