Originally Posted by WVMJ
Fire cider vs ice cider, concentrate one by freezing the juice and thawing (or freezing the apples and pressing them as they thaw) or cook down the juice for fire cider. We are trying the ice cider, have 3 gal in the freezer, just planning on taking about a gallon of concentrate. WVMJ
I'd like to try my fire cider again with more aggressive boiling to achieve more non fermentables... maybe boil it down half way then cover and simmer for a few hours, then boil to syrup, as the method I used didn't seem to make a cloyingly sweet cider... an FG of 1.010 for 12 or more abv, I'd also like to see how high the alcohol ceiling is for M02.
Review: This is quite young at 11.3% abv but its not boozy at all. M02 may just be my new best friend.
Appearance: hazy stray yellow,
Aroma: still yeasty, but I'm getting citrus notes from M02's esters, and apple which is good because that will intensify as it mellows.
Flavor: soft fruit, yeasty, citrus. So far good acidity balance (meaning If I want to age I'll have to adjust the acidity). As it warms up I'm getting more apple, hints of apple skin, and a light sweetness
Overall: Seems as though concentrating has doubled a few things: acidity, flavor, alcohol. This will be great in the keg, but would be great still also. As the glass finishes there are legs, and more fruit, I fermented at 66* and the yeast behaved nicely. The finish is complex enough on its own but this could certainly support a health dose of Oak in one of its next reincarnations.