In this blog post, Peter is sharing his experience making a truly unique cider using the iGulu F1 smart fermenter and some incredibly special cherries. Forget your average apple cider – this is a journey into the world of high-end Danish cherries and precision fermentation.
The Star Ingredient: Flakkebjerg Stone Cherries
The hero of this cider is the Flakkebjerg Stone cherry, a rare and intensely flavored dark Morello cherry grown on the island of Lolland, Denmark. These aren’t your average cherries; they boast a flavor profile ten times more intense than regular black cherries, with notes of cinnamon, almond, and vanilla. Flakkebjerg also produces renowned cherry wines, showcasing the incredible quality of their fruit. I sourced 3 liters of their premium cherry juice – a true liquid gold!
Ingredients
500ml 100% dark cherry juice
500ml of apple juice
1 liter of filtered water
Mongrove Jack's M2 Cider Yeast
Mongrove Jack's Cider Yeast Nutrient
Steps:
- Combine 500 ml cherry juice, 500 ml apple juice, and 1 liter of water in your brewing keg. This blend should give you an original gravity between 1.044–1.048 (11–12° Plato).
- Add your M2 cider yeast and a dose of cider yeast nutrient, following the package directions.
- Select the Ale fermentation schedule on your machine and let it run.
- Chill your cider in the keg for 4 days. This helps with clarity, carbonation, and flavor development.
- You’ll get a lightly sparkling cider with a beautiful blush color and just the right amount of sweetness.
The Fermentation Process with iGulu F1:
The iGulu F1 smart fermenter was the star of the show for fermentation. Peter used a pre-loaded fermentation profile on the machine (due to some app compatibility issues with the Android version), opting for a 10-day fermentation at 18°C (64°F) followed by 3 days at 2°C (36°F). This maintained a gentle, controlled fermentation process. Initially, the mixture was much sweeter than anticipated (around 20° Plato), necessitating dilution with water to reach a more appropriate 11.6° Plato before fermentation. The final gravity resulted in an approximately 4% ABV cider.
The Result: A Surprisingly Delicious Hybrid
The resulting cider was truly unique. The initial expectations of cinnamon and vanilla notes from the cherries were somewhat subdued. Instead, I found a delightful balance between a dry English cider and the intense cherry flavor. The significant tannin structure from the cherry juice contributed to a drier mouthfeel, preventing excessive sweetness. The apple juice added a subtle tartness and crisp finish. The cider had a beautiful maroon-burgundy color with a light pink head. It’s a highly crushable, refreshing cider, perfectly suited for summer.
Key Takeaways:
- High-quality ingredients make all the difference. The Flakkebjerg Stone cherries elevated this cider to a whole new level.
- Smart fermenters like the iGulu F1 offer incredible control and precision over the fermentation process.
- Even with some improvised measurements, the outcome can be exceptionally delicious!
If you’re looking to experiment with unique cider creations, I highly recommend giving this a try (with your own adjustments for precision, of course!). You can find the iGulu F1 and other brewing supplies through the links provided in the original video description. Cheers!
