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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > adding body
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Old 04-03-2012, 04:32 AM   #1
divi2323
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Gotten a few scoresheets back from competitions lately and though I've done well with some, a couple batches of my other brew has been a little disappointing. Mainly I think when the local judges drink cider their expectation is something sweet. A couple batches I've bottles sparkling and dry.

Another thing that has consistently come back is a lack of body. How do you guys give your cider more body while still keeping in line with traditional cider types?

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Old 04-03-2012, 02:39 PM   #2
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Oats. You can either make "oat milk" as I did or steep the oats in some of the cider. It will add tons of body but does not change the flavor. Check out my recipes for directions on making "oat milk" It is under the creamy caramel apple cider.

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Old 04-03-2012, 02:50 PM   #3
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Have a plan to make a batch of your oat caramel cider.

Most bjcp cider categories prohibit adding adjuncts otherwise I would add it. My question I guess is a traditional English cider is considered full body. Just wondering what I can use to bring the body into play. Mine come out fairly thin and crispy.

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Old 04-03-2012, 03:11 PM   #4
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Have you ever added tannin? Tannins help give body to red wine. English Cider is usually made with apples that are pretty high in tannins. I think American apples tend to have less tannin. You can buy grape tannin at your LHBS. Raisins can add tannins, but they are better used in a New England cider.

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Old 04-03-2012, 03:20 PM   #5
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Can you use maltodextrine in cider? I use it in beer to add body, but not sure about cider.

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Old 04-03-2012, 04:32 PM   #6
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keep in mind that sugar will also add to the body. You said most of yours were dry, but sugar can round out the body of the cider quite nicely.

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Old 04-03-2012, 05:38 PM   #7
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You can add some crab-apples/juice to your next batch, or tannin powder from your LHBS. Start asking around your local orchards, I found one who still presses traditional "cider apples" once a year. You wouldn't want to eat one but I hear they make a phenomenal cider.

Yeast choice can make a big difference too. I used Lalvin EC-1118 in my first batch. Very dry finish not a lot of body. 2nd batch-Lalvin 71B-1122 gives a much fuller mouth feel with more body, not as tart or as dry at the finish.

Daze-- are you talking about back-sweetening? I always thought more sugar up front would contribute to a drier/less bodied cider.

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Old 04-03-2012, 05:57 PM   #8
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oak cubes help a bit with the tannins. I prefer american over french due to the higher tannin content

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Old 04-03-2012, 06:39 PM   #9
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1. Add a can of apple juice concentrate (watch for preservatives) to the cider before fermentation.

or

2. Before or after fermentation, freeze the cider and skim off the ice.

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Old 04-03-2012, 06:57 PM   #10
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Quote:
Originally Posted by jkoegel View Post
I always thought more sugar up front would contribute to a drier/less bodied cider.
If you let it ferment dry, yeah... but if you stop fermentation at 1.015...
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