This is the blueberry cyser Bob was talking about on episode 26. We need to give credit to Pete Bakulic for this recipe, this is a scaled down version of his original recipe.
frozen apple juice concentrate no preservatives
apple juice no preservatives
Honey amount to be determined based on gravity
Lallezyme or Pectic Enzyme add according to manufacturers directions
D47, D21 and DV10 all are acceptable yeasts
Make sure none of the juices contain sorbates or other preservatives that would inhibit fermentation.
Thaw the concentrate and berries. In a two gallon fermenter, add the berries and crush. Add the concentrate and approximately 3 quarts of the apple juice. Check the gravity and add honey being sure to dissolve thoroughly. Target starting gravity is 1.130 with a total volume of approx 1.5 gallons. You will have to add honey/apple juice alternately until you reach the proper gravity and volume.
Add the Lallezyme or Pectic Enzyme according to manufacturers directions for a 2 gallon batch.
Rehydrate yeast with GoFerm per protocol. Ferment under airlock being sure to aerate and degas as we have talked about before with nutrient additions along the way. Do not take the lid off the fermenter after the final degassing and feeding.
Once fermentation had stopped, allow the cyser to sit for 6 weeks undisturbed. Rack into a glass secondary vessel onto one crushed campden tablet. Avoid the berry skins and pulp but it is okay to bring some of the yeast lees along.
Swirl once a week for the first four weeks just enough to get the lees moving. After that, leave it alone for 3-4 months. This is the lees aging time.
The cyser should be fairly clear at this point. You may choose to stabilize and bottle or rack into a tertiary vessel for bulk aging at which point you can add 3 or 4 oak cubes and let sit another 2 months. Final gravity should be 1.020 give or take.