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Author Topic: less dry cider  (Read 9144 times)

Offline Wort-H.O.G.

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Re: less dry cider
« Reply #45 on: January 18, 2015, 12:02:01 pm »
cold crashed and slammed with gelatin. 3 days now and stable 1.007. PH is 3.56- whats the desired PH for ciders?
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Ken- Chagrin Falls, OH
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Offline HoosierBrew

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Re: less dry cider
« Reply #46 on: January 18, 2015, 12:09:24 pm »
I've read it should be close to 3.3, to help keep microbes in check. I don't measure in ciders, Ken.  I like a fair amount of acidity, so I adjust it to my tastes (tart with some sweetness) and it lasts a long time - my cider is more tart than most commercial ones, so I've always assumed pH must be lower than those, too.
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Offline Wort-H.O.G.

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Re: less dry cider
« Reply #47 on: January 18, 2015, 12:17:25 pm »
Quote from: HoosierBrew on January 18, 2015, 12:09:24 pm
I've read it should be close to 3.3, to help keep microbes in check. I don't measure in ciders, Ken.  I like a fair amount of acidity, so I adjust it to my tastes (tart with some sweetness) and it lasts a long time - my cider is more tart than most commercial ones, so I've always assumed pH must be lower than those, too.

yeah haven't checked before either-got curious about the impact of the tart cherry juice addition. let the meter sit and it finally settled at 3.49, so probably wont mess around with taking it any lower.
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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: less dry cider
« Reply #48 on: January 18, 2015, 12:26:52 pm »
I thought it might be lower with the tart cherry. Anyway, I've made a lot of cider and never, ever had one go bad (I know it happens) . Not only that, the flavor is usually best at the end of the keg.
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Jon H.

Offline Wort-H.O.G.

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Re: less dry cider
« Reply #49 on: January 18, 2015, 12:29:00 pm »
Quote from: HoosierBrew on January 18, 2015, 12:26:52 pm
I thought it might be lower with the tart cherry. Anyway, I've made a lot of cider and never, ever had one go bad (I know it happens) . Not only that, the flavor is usually best at the end of the keg.

yep-everything i've ever made was gone well under 6 months.
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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Wort-H.O.G.

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Re: less dry cider
« Reply #50 on: January 21, 2015, 04:54:49 pm »
nothing but apple flavor and smell with cote des blancs-thanks for the suggestion Dave. Its basically apple champagne!
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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline dmtaylor

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Re: less dry cider
« Reply #51 on: January 21, 2015, 04:57:46 pm »
Yes indeed.  Glad it turned out for you.
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Offline HoosierBrew

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Re: less dry cider
« Reply #52 on: January 21, 2015, 05:00:13 pm »
Awesome, man.  Enjoy!
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Jon H.

Offline Wort-H.O.G.

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Re: less dry cider
« Reply #53 on: February 11, 2015, 05:50:55 pm »
It really carbed up nicely in the keg. Just took quite a bit more time than beer and now it's just like champagne .
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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline erockrph

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Re: less dry cider
« Reply #54 on: February 11, 2015, 07:27:13 pm »
Quote from: Wort-H.O.G. on February 11, 2015, 05:50:55 pm
It really carbed up nicely in the keg. Just took quite a bit more time than beer and now it's just like champagne .

Looks fantastic! Does it reallly have a pinkish hue, or is that just the lighting?
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Offline Wort-H.O.G.

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less dry cider
« Reply #55 on: February 11, 2015, 07:28:19 pm »
Pink from the tart cherry juice addition. It really gives a nice tart flavor.


Sent from my iPad using Tapatalk
« Last Edit: February 11, 2015, 07:35:47 pm by Wort-H.O.G. »
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Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline HoosierBrew

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Re: less dry cider
« Reply #56 on: February 12, 2015, 06:29:16 am »
Yeah, looks great !
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Jon H.
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