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General Category => Other Fermentables => Topic started by: Wort-H.O.G. on August 21, 2015, 01:34:28 PM

Title: Cider spot on
Post by: Wort-H.O.G. on August 21, 2015, 01:34:28 PM
Grabbed a sample before I cold crash this one. Apple is best taste I've picked up on in my cider. I boiled a gallon down this time , cooled and added the concentrated juice in. Final PH 3.43.
(http://images.tapatalk-cdn.com/15/08/21/cfd734a7c07e6dd2ebe8aab6f8eba355.jpg)


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Title: Re: Cider spot on
Post by: dmtaylor on August 21, 2015, 01:45:46 PM
Very cool.  Do I detect a red tint in there?  Did you use red fleshed apples or black skinned apples, or add cherries?  Details -- we want details!!  :D
Title: Cider spot on
Post by: Wort-H.O.G. on August 21, 2015, 02:03:53 PM
Very cool.  Do I detect a red tint in there?  Did you use red fleshed apples or black skinned apples, or add cherries?  Details -- we want details!!  :D

OG 1.066. that's 3/4 gallon tart cherry juice .  the 5 gal of apple juice is unfiltered press, with a variety of apples.  used cote des blancs at around 58-60F.   damn tasty even this early..cant wait to let it mature and crush later this fall.

This is what the finished product looks like ( previous batch)
(http://images.tapatalk-cdn.com/15/08/21/992e8c17aefa4ee3f2ac87839d06a49f.jpg)
Title: Re: Cider spot on
Post by: HoosierBrew on August 21, 2015, 02:05:23 PM
Very cool.  Do I detect a red tint in there?  Did you use red fleshed apples or black skinned apples, or add cherries?  Details -- we want details!!  :D

that's 3/4 gallon tart cherry juice .  the 5 gal of apple juice is unfiltered press, with a variety of apples.  used cote des blancs at around 58-60F.   damn tasty even this early..cant wait to let it mature and crush later this fall.

Yeah, that sounds tasty. I'm debating a cherry cider along with a standard one this fall.
Title: Re: Cider spot on
Post by: erockrph on August 24, 2015, 06:46:59 PM
How far did you boil down the gallon of cider? I got a weird, astringent note in the batch I used boiled-down cider syrup on that just seemed a bit off to me. I'm wondering if I took it too far. I think I started with 1.5 gallons and ended up with just over a quart of syrup.
Title: Re: Cider spot on
Post by: Wort-H.O.G. on August 24, 2015, 08:31:49 PM
So I had 4 qts apple and 1 qt cherry boiled down to roughly 2 qts .


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Title: Re: Cider spot on
Post by: Wort-H.O.G. on September 24, 2015, 10:13:28 PM
Still in clarifying stage in keg but looking good so far.... Tastes nice also.
(http://images.tapatalk-cdn.com/15/09/24/5f31cd41fd0529f68c862f2b9decaa15.jpg)
(http://images.tapatalk-cdn.com/15/09/24/318f091edb747e5b410f233fb592edcc.jpg)


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Title: Re: Cider spot on
Post by: HoosierBrew on September 24, 2015, 10:47:51 PM
Looks good. Make mine tomorrow. Shooting for the usual - tart with just enough sweetness and tannin to balance.
Title: Re: Cider spot on
Post by: Wort-H.O.G. on September 25, 2015, 12:28:10 AM

Looks good. Make mine tomorrow. Shooting for the usual - tart with just enough sweetness and tannin to balance.

Presume you add tannin....haven't done this. What's your process and reason for this?  I have lots to learn regarding cider....


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Title: Re: Cider spot on
Post by: HoosierBrew on September 25, 2015, 12:44:08 AM
Presume you add tannin....haven't done this. What's your process and reason for this?  I have lots to learn regarding cider....


Well I always taste first after fermentation, but I usually like to add some because it adds some structure - IMO 'apple skin' character to the cider. Think of it being more like the taste of a bite of an apple as opposed to just fermented juice. But a little goes a long way. A starting point is to mix up to 1/2 tsp of wine tannin (if you feel the cider needs it) into a cup of cider and add at kegging.  But what I do to be precise is to pour a pint and add sweetness ( I like apple juice concentrate), acid (malic) and tannin until the balance is where I want and scale up. I add sorbate and campden when I backsweeten.
Title: Re: Cider spot on
Post by: Wort-H.O.G. on September 25, 2015, 01:38:27 AM

Presume you add tannin....haven't done this. What's your process and reason for this?  I have lots to learn regarding cider....


Well I always taste first after fermentation, but I usually like to add some because it adds some structure - IMO 'apple skin' character to the cider. Think of it being more like the taste of a bite of an apple as opposed to just fermented juice. But a little goes a long way. A starting point is to mix up to 1/2 tsp of wine tannin (if you feel the cider needs it) into a cup of cider and add at kegging.  But what I do to be precise is to pour a pint and add sweetness ( I like apple juice concentrate), acid (malic) and tannin until the balance is where I want and scale up. I add sorbate and campden when I backsweeten.

I'm getting 6 gallons fresh pressed next week from local orchard. Think I will experiment with the tannin additions. I found pure apple syrup and want to back sweeten with it and see how it drives the apple flavor.....pricey stuff though.


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