Mouthfeel– The body is pretty thin, but it does not seem watery because of a light tannic roughness on the tongue. To get more apple flavor next year I could try to keep the fermentation cold longer, or find some fresher/unpasteurized cider from a local cider presser. The flavor is fine, but the apple flavor doesn't pop like I want it to. Bone dry, although not to the point of being unpleasant. Taste – Crisp (slightly tart) apples and a hint of sulfur/ yeastiness (pectic enzyme?). As it warms there is some alcohol, but it is not enough for me to call it hot. Smell – The aroma is very subdued, just a hint of fresh apples and not much else. No head/lacing, but that is to be expected in cider where there is no proteins to form a foam.
The pectic enzyme certainly did its job chasing away the haze, but I wonder if I used more than is really needed (I have since read that the amount I used can cause a "fishy" off flavor). Starting a batch takes no more than 15 minutes including sanitation and clean up, and the only equipment you need besides something to ferment it in (a carboy/bucket) is bottling/kegging equipment.Īppearance – Stunningly clear golden yellow, with some carbonation visible.
I'd suggest that anyone who wants to try their hand at making an alcoholic beverage begin with a cider. Despite this the enzyme worked giving me a brilliantly clear cider. I added the pectic enzyme shortly after I pitched the yeast, ideally I would have added it a few hours before the yeast, but I bought the cider before the enzyme and wanted to get the cider going. Pectic enzyme breaks down the pectin in the pasteurized cider (pectin is activated by heat and is responsible for the fruit gel we call jelly). I also decided to solve my cloudy cider issue from years past by adding a couple teaspoons of pectic enzyme (1/2 tsp per gallon as instructed on the package). Well that isn't entirely true, I did add a 1/4 lb of lactose at bottling to add back just a bit of body and sweetness (the cider originally fermented all the way down to. I didn't add any sugar/malt/honey to this batch so the alcohol would not get out of control.
NOTTINGHAM YEAST CIDER MAPLE SYRUP FULL
I did not take his advice in full (I didn't have that sort of time or juice) but I did skew my technique in that general direction. The author advocates using low temperatures, low aeration, and low nutrient juice to force a long slow fermentation which he has found preserves more of the apple character than a strong fast fermentation. The main thesis of the site is that making cider is not that similar to making beer. I took some great tips from a cider making website called Lost Meadow Orchard and Cidery. Instead I just went with high quality local apple cider from a farmers market, pasteurized, but preservative free. Next I left out the apple butter, since it just added sediment and not much apple/spice flavor. I felt like after two less than terrific attempts at cider making it was worth trying a yeast that was actually selected for it. The first change I made was to go with a pack of Wyeast's Cider yeast instead of bread yeast. This batch also served to propagate yeast for my ice cider, which I finally bottled a few days ago.
I just flew in from India (and boy am I thirsty)Īfter last year's attempt at cider making produced Rocket Fuel I decided to go back to the basics and attempt a plain, lower alcohol (it still reached over 7% ABV) cider this year.Book Review: The Complete Joy of Home Brewing.Any interest in reading reviews of books about fer.
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