dhammers91
Well-Known Member
johnpcook1 said:
Yes but u said it taste like rocket fuel... That doesn't sound like enough time was given bc rocket fuel doesn't sound appealing...
Caramel Apple Hard Cider
- Thread starter UpstateMike
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Help Support Homebrew Talk:
Yes but u said it taste like rocket fuel... That doesn't sound like enough time was given bc rocket fuel doesn't sound appealing...
dhammers91
Well-Known Member
pwortiz said:I let it carb - usually 4 to 5 days - pasteurize and toss into fridge for consumption.
Does it taste like "rocket fuel" to u?
lol - heck no. i get the apple pie. People I pass it on to say the same thing. I've done this now probably.....4 or 5 times now and never had a rocket fuel tasting beverage.
dhammers91
Well-Known Member
So I am contemplating substituting 1 of the 2 teaspoons of cinnamon for apple pie spice. Do u guys think that is a good idea, or should I just stick to the recipe?
dhammers91 said:
Touche!! I think the rocket fuel Im describing is the significant alcohol that is in mine. The Nottinham did such a complete fermentation I ended up with 7.75% ABV. When you breathe out after a big gulp, you can feel it. Funny thing is, earlier in this thread I toyed around with trying to duplicate in the bottling what my gf and I did with a previous batch of this hard cider. That was adding a shot of whipped cream vodka to a bottle of this hard cider. After adding the vanilla, and with the ABV this high, that is essentially what I have
no worries though. Now that I have put this in the fridge, it continues to smooth out and develop quickly. It improves each day.
Sounds tasty. I didn't even know they had apple pie spice out there in a bottle...just candles and stuff.
Cheesy_Goodness
Well-Known Member
Just as an update, I added about .25 pounds of Lactose sugar to half of the batch (which is 2.5 gallons). I had a sample at the end of the bottling process and I'm not sure it was enough to get any real cream flavor. I might try adding more next time.
dhammers91
Well-Known Member
Ok... Question... I followed the recipe except I used fresh pressed cider. I added the Nottingham yeast, and per the directions, I was supposed to get a FG reading of 1.010-1.015 after 14 days. I am fermenting on the warm side around 71 degrees, but in 9 days air lock activity stopped and I got a FG of 1.001. Did you guys have to stop fermentation early to keep the proposed FG? Could it be because I used fresh cider? The sample tasted fine... Pretty dry with a slight apple after taste. I think it will still turn out decent, just curious what went "wrong"?!?
dhammers91 said:
Ive had FG of 1.001, 1.000, and 0.995 for each of my three batches. Used Nottingham each time.
Well, I re-read the page 42 instructions and they aren't very clear on how to achieve the FG. When I made this I used a different yeast and let it run dry, and I got a FG closer to yours. After a few weeks in the bottle to mellow out, it tastes nothing short of incredible. But here's what I suspect USM did; rack the cider when he hit the target FG. An interesting little feature of Nottingham is that you can stop fermentation by racking, provided your racking skills are such that you leave all the yeast cake behind.
Couple other thoughts. One, since Nottingham is an ale yeast it would be happier fermenting at a lower temp. USM's original post mentioned fermenting at 64F. No doubt the higher temperature is why it got so dry in 14 days in your situation. Two, if that temp is as good as you can get, just check your gravity every day. When you get to your FG, rack it.
USM, jump in here if I've lead anyone astray.
dhammers91
Well-Known Member
Well things are progressing faster than I had anticipated, but that works for me! I just made my caramel! Going to get the concentrate in a couple of hours, and may b sippin some still caramel cider by the end of the night! I included pics of my caramel that was 2 cups water, 2 cups golden brown sugar, 1 tsp. of apple pie spice, and 1 tsp. of cinnamon. The other pic is my cider that is ready to be mixed! can't wait!
can't wait!
dhammers91
Well-Known Member
rocketsan said:
That's what I used, but I haven't made the original recipe so I can't compare...
It'll work just fine, as long as it hasn't been dosed with preservatives. Some people would say you'll end up with something even tastier than the store bought AJ. But I'm pretty sure you'll have a cloudy, rather than clear, final product.
dhammers91
Well-Known Member
I used kc finings on my pressed cider and it cleared fine
dhammers91 said:
Whats kc finings??
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dhammers91
Well-Known Member
TripleHopped said:
That would be the one!
OP
OP
UpstateMike
Well-Known Member
Sparkolloid will also work to clear cider.
dhammers91
Well-Known Member
Is there a reason that one would be better?
Anyone else use this recipe and it turn out really sweet? I just kegged mine today along with the caramel syrup and five cans of apple juice concentrate. Gave it a little taste and it's thick and extremely sweet. Granted I just kegged it a couple hours ago and it's not quite cold yet, but still. It's really sweet.
dhammers91
Well-Known Member
chadkarol said:
On pg. 42 USM "rewrote" the recipe and changed the AJC amount to 3 cans due to the overwhelming sweetness of 5 cans...
dhammers91
Well-Known Member
chadkarol said:
Hopefully someone else will chime in bc I can't think of a way to desweeten... Other than reintroducing yeasty to start fermentation back up until the sweetness is to your liking... But I could be way off, it is just a thought...
Two options I've done:
1. Let the Notty do more work longer - say give it 3 weeks instead of just 2 (this was my last foray)
2. Add less FAJC - I only added 2 cans for my entire batch with the carmel syrup and that DEFINITELY has an impact in the right way.
1. Let the Notty do more work longer - say give it 3 weeks instead of just 2 (this was my last foray)
2. Add less FAJC - I only added 2 cans for my entire batch with the carmel syrup and that DEFINITELY has an impact in the right way.
dhammers91
Well-Known Member
pwortiz said:
It sounded to me that he had already added 5 cans if AJC and is looking for a solution to save the batch now that it is over sweetened... That's why I suggested adding yeast again to start fermentation over again. Either in the keg with the center spring peg taken out of the gas connect with a tube connected running into a bucket of water, or transfer it back to a bucket or carboy...
::FACEPALM::
You're absolutely right. I was in the middle of my coffee this morning and clearly it hadn't kicked in yet.
dhammers91
Well-Known Member
Hahaha no worries! I hear ya on that one! Lol
ArthurDigbySellers
Well-Known Member
I just started my second batch of cider yesterday with 2.5 gallons of cheap apple juice and Safale S-05. I used Red Star Champagne yeast the last time and it fermented out to about 1.000. Has anyone used S-05 on a cider? If so, was the FG a little higher than what you would get with a wine yeast? I've seen a couple mentions of S-04 in here but nothing about S-05.
Update: Just saw the stickied thread from CVilleKevin. Not sure how I overlooked that thread for so long. Looks like S-05 might impart a pale ale-like flavor. Not sure the wife is going to like that but it sounds good to me!
Update: Just saw the stickied thread from CVilleKevin. Not sure how I overlooked that thread for so long. Looks like S-05 might impart a pale ale-like flavor. Not sure the wife is going to like that but it sounds good to me!
So I'm going to make this as a holiday cider, and the reviews look great.
Where i'm stuck: carbonated or still?
I've only done two ciders, a 8.5% with a bit of brown sugar, and a 6.5% with some malic acid, for a tart/sour cider.
With the 'holiday' flavors in there, I could see it going over better as a still cider, but that has me a little nervous, having never left one still. Do you serve it warm? How do you warm it up? Any danger in re-heating already-alcoholic liquid?
Would the bubbles take away too much from the "holiday-ness" of the cinnamon and caramel?
Where i'm stuck: carbonated or still?
I've only done two ciders, a 8.5% with a bit of brown sugar, and a 6.5% with some malic acid, for a tart/sour cider.
With the 'holiday' flavors in there, I could see it going over better as a still cider, but that has me a little nervous, having never left one still. Do you serve it warm? How do you warm it up? Any danger in re-heating already-alcoholic liquid?
Would the bubbles take away too much from the "holiday-ness" of the cinnamon and caramel?
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