Author Topic: Cigary cider  (Read 2113 times)

Online homoeccentricus

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Cigary cider
« on: May 02, 2016, 05:34:05 PM »
I'm making a cider with sour cherries - first 10 liters of cider and three weeks ago I added 1 kg of frozen depitted sour cherries. A week ago I  transferred the cider to secondary, and it's becoming crystal clear now in my basement. The worrisome thing is that yesterday I started noting some kind of off flavor. Cigary, tobaccoy, i guess something phenolic. It's not very strong but still... Could this be related to the cherries, or has the cider really caught something?  The plan is to backsweeten with honey and then force carbonate...
Frank P.

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Offline dmtaylor

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Re: Cigary cider
« Reply #1 on: May 02, 2016, 06:59:21 PM »
Could be yeast or wild beasts.  If so, gelatin would take that right out in a few hours.

Could also be just the character of the fermented juice.  If that's the case, gelatin wouldn't help and you just might not be a cider guy or enjoy this particular cider... but other people might like it.

Cider is a majestic thing all to its own.  Don't expect it to taste like commercial ciders either, because of course they're mostly crap compared to the interesting stuff you can make at home.

Hope it turns into something you can enjoy.  Cheers.
Dave

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Offline brewinhard

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Re: Cigary cider
« Reply #2 on: May 02, 2016, 11:26:57 PM »
Could be yeast or wild beasts.  If so, gelatin would take that right out in a few hours.


Gelatin can remove the aroma/flavors produced by wild yeasts?  I was unaware of that. I know it can help drop them out of suspension, but I thought off-flavors produced by them would remain in the product.

Offline dmtaylor

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Re: Cigary cider
« Reply #3 on: May 03, 2016, 01:05:48 AM »
No, I wasn't clear.  I assumed you might possibly be tasting the yeast or critters themselves, not the flavors produced by their metabolic processes -- those would not floc out with the gelatin.  However the critters could have a meaty or perhaps tobacco flavor all their own.
Dave

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Online homoeccentricus

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Re: Cigary cider
« Reply #4 on: May 03, 2016, 10:25:30 AM »
Have started cold crashing this morning and will filter tonight. We'll see whether it makes any difference. I made a similar cider a couple of months ago (with double the amount of cherries). It did not have this flavor.  I'm certainly not saying this batch is ruined. Plus, I see no fermentation activity in the least. The cider is dropping crystal clear...
Frank P.

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Online homoeccentricus

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Re: Cigary cider
« Reply #5 on: June 11, 2016, 05:27:48 PM »
In the end I don't think it was an infection. The cider tastes fine. In spite of this slight phenolic flavor that not even everybody notices. Now I think it even adds some complexity. The base for this cider was a different juice that I used, half apple half pear. I assume that's the origin. Some people say it has a stronger cherry flavor than my previous cider, but strangely enough has only half the amount of cherries.
Frank P.

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Online homoeccentricus

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Re: Cigary cider
« Reply #6 on: June 11, 2016, 05:31:53 PM »
BTW, any suggestions for another fruit to add to a base cider? I really like this  method: ferment dry an apple cider, add another fruit in secondary, and back sweeten with honey and some juice.
Frank P.

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Offline dannyjed

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Re: Cigary cider
« Reply #7 on: June 11, 2016, 07:12:00 PM »
BTW, any suggestions for another fruit to add to a base cider? I really like this  method: ferment dry an apple cider, add another fruit in secondary, and back sweeten with honey and some juice.
I had one with pineapple and it was amazing.
Dan Chisholm

Offline brewinhard

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Re: Cigary cider
« Reply #8 on: June 11, 2016, 10:00:41 PM »
Blackberry or maybe peach?

Offline erockrph

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Re: Cigary cider
« Reply #9 on: June 12, 2016, 04:43:44 AM »
Cranberry is my favorite. Blackberries work very well, too. They both bring some tannins and acidity as well, so it helps to add some depth to the cider as well.

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Online homoeccentricus

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Re: Cigary cider
« Reply #10 on: June 12, 2016, 03:24:06 PM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
« Last Edit: June 12, 2016, 03:26:26 PM by homoeccentricus »
Frank P.

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Offline dannyjed

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Re: Cigary cider
« Reply #11 on: June 12, 2016, 03:42:34 PM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
You must have some weird laws in Belgium.
Dan Chisholm

Offline erockrph

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Re: Cigary cider
« Reply #12 on: June 12, 2016, 03:46:13 PM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.
Eric B.

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Offline HoosierBrew

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Re: Cigary cider
« Reply #13 on: June 12, 2016, 03:51:13 PM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.

I thought it sounded good to me, too. I've seen (not tried) a Belgian pineapple lambic at a local liquor store with a great selection. Don't remember the brewery name.
Jon H.

Offline dannyjed

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Re: Cigary cider
« Reply #14 on: June 12, 2016, 04:20:12 PM »
Being Belgian I wouldn't use anything I wouldn't put in a fruit lambic, so no pineapple, sorry.
I dunno, pineapple lambic sounds like it has potential to me. Brett brux can get pretty pineapple-y.
My favorite Sour beer that I make with fruit consists of pineapple, mango, and papaya. It doesn't last long especially in the summer.
Dan Chisholm