cacaca86

Recipes 

It had alot of heat to it and i hated it. I wanna try a recipe that doesnt have much heat and is sweet, carbonated. HELP? I dont wanna give up on this...

basilchef

Recipes 

the same thing happened to me when i fermented too hot. i bottled anyway and about two months later it was great. the fusel taste left entirely. try lowering your fermentation temps and you should be good. also if you want a sweeter beer mash at a higher temp. still ferment lower.

SeamusMac

Recipes 

If you want to have a sweet end-product there are two ways I've investigated (but there are probably many more I have yet to try). Firstly, during bottling mix in some Splenda with the bottling sugar. It won't ferment and therefore leave you with a sweeter tasting cider but it doesn't really taste sweet like apples do - more like candy. Therefore, my preferred way of doing it is to bottle with apple juice as my bottling sugar and test a bottle each day after the first week until it's properly carbonated. Then I chuck them all in the fridge to stall any further carbonation. The latter method can be hazardous if you can't keep the bottles cool but I've never had any problems.

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gratus fermentatio

Recipes 

As stated above, cooler fermentation temps will help a lot, so will using an ale yeast.
Regards, GF.

cacaca86

Recipes 

Thanks guys, what temps do u guys recommend? Also what type of ale yeasts have you tried? I have 4 bottles left that i havent opened, ill try letting them sit a little longer before trying them.

LeBreton

Recipes 

Nottingham, S-04, S-05 and S-23 all have worked well for me. Try to ferment as low as possible within cooling ability and yeast tolerance. IMO a steady semi-cool fermentation is better than a fluctuating cold then hot ferment.

Also, let the cider age in the bottles. They rapidly become less harsh. This won't fix major flaws but patience is important.

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Fizzycist

Recipes 

From the heat I'm guessing you added a bunch of sugar and used a wine yeast. That would definitely give you lots of alcohol and a hot, unpleasant flavor. What was your recipe?

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Fill with mingled cream and amber,
I will drain that glass again.
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Quaintest thoughts - queerest fancies
Come to life and fade away;
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jms480

Recipes 

I just started a cider and the recipe I used was for a "sweet" cider. Personally, I like mine a bit on the dry side so I used wine yeast, but didn't add much sugar at all. Im fermenting at 64-65*. I'm curious as to your fermenting temp/recipe. I'm also guessing a lot of sugar/warm temp gave you that heat.

gratus fermentatio

Recipes 

I mostly use Nottingham & ferment @ 62*F, it fluctuates a little, but never higher than 67*F.
Regards, GF.