Lacto Fermented Blueberry Hard Cider


Lacto Fermented Blueberry Hard Cider

  • 0.4 gallons of Lacto Fermented Blueberry Juice
  • 4.28 gallons of dry cider 6% ABV, non-carbonated, pre-pasteurized or sulfite-treated
  • 0.07 gallons of apple juice concentrate 70 Brix, slacked for 24 hours under refrigeration
  • 2.5 volumes of carbon dioxide (CO2)


  • 1 5-gallon keg
  • 1 5-pound tank CO2 with regulator
  • Hoses and fittings for small-scale beer carbonation
  • Refrigerator with space for a 5-gallon keg
  • 1 5-gallon bucket
  • Blichmann QuickCarb beer carbonator


Lacto Fermented Blueberry Hard Cider

  1. Sanitize all the vessels, hoses, and fittings using quaternary ammonia or another commercial sanitizer such as Star San.
  2. Add the Lacto Fermented Blueberry Juice, the dry cider, and the apple juice concentrate to the 5-gallon bucket and stir to combine.
  3. Purge the 5-gallon keg of oxygen with the CO2 tank and then decant the blueberry cider mixture into the keg. Set the keg’s airlock and refrigerate it to bring the liquid to 39°F.
  4. Set the regulator to the CO2 tank to 12 psi (pounds per square inch). Attach the tank to the Blichmann QuickCarb and the QuickCarb to the keg. Start the QuickCarb and run for 1-2 hours, or until 2½ volumes of CO2 have been dissolved.
  5. Tap the cider directly from the keg or fill into cans or bottles for post-processing. Store refrigerated for up to 6 months.

About This Recipe

A tart and invigorating blend of hard apple cider and fermented blueberry juice with a hint of warm spice. This elevated approach to flavored cider makes for an adult beverage with year-round appeal.

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