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Old 04-08-2013, 08:08 PM   #1
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Default Carbed cider in comparison to still cider

Is there anyone that prefers still cider over carbonated cider? It seems like it would be much less hassle to make still cider, because even if pasteurization is done improperly, there is a smaller chance of bottle bombs. Thoughts? Opinions? Any feedback is welcome.

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Old 04-08-2013, 09:25 PM   #2
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It is purely a matter of personal preference. I don't mind still cider, but I carbonate mine. A still cider needs to be good quality, carbing can cover a lack of flavour. It depends a bit on your climate - when it is hot outside a fizzy drink is very refreshing.

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Old 04-08-2013, 09:26 PM   #3
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I like them both....Dryer ciders, like apfelwine I like highly carbed like champagne. But I did a cider with honeycrisp and heirloom ciders that was back sweetened, and tastes great still.

But it is all preference.

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Old 04-09-2013, 02:27 PM   #4
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Definitly a matter prefrence. They are different, and so folks can be on either side of the fence. I like to back sweeten, so I gravitate towards still ciders. However, I've had great tasting carbed ones, so I won't say one type is better! :-)

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Old 04-09-2013, 02:32 PM   #5
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The thing to do is that whenever you're trying a new recipe for the first time, split the batch and carb half and leave the other still, and put some of both type aside to age and you can decide over time as you're enjoying them which way you and your friends prefer. That make not of that recipe which way is more popular, so next time you make that type, you can do the entire batch that way.

That's what I did with my first recipe of Apfelwein, and I learned that me and my friends prefer it carbed and a minimum of a year old. So that's how I make mine every couple of years.

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Old 04-09-2013, 02:34 PM   #6
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I had one still bottle in my first batch, with the rest carbed. I preferred the carbed version better. Also, I forgot to degas the still bottle and popped the cork once or twice.

My second batch got carbed in beer bottles again. I like a med/hi carb level and dry as a bone.

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Old 04-09-2013, 09:02 PM   #7
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I takes it any way I can gets it! Seriously though, I prefer carbonated to still.

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Old 04-09-2013, 09:15 PM   #8
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I like backsweetened cider. I keg, so carb'd is pretty much a given. However, I do try to grab a few uncarb'd before the batch fully carbonates.

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Old 04-09-2013, 09:54 PM   #9
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I like my ciders (and wines) to be still, not sparkling. I make all of my wines, meads, and ciders uncarbonated. I also prefer dry ciders and meads and wines. Others like them sweetened. I just don't have a sweet tooth at all, and don't drink anything sweet including tea or soda.

It really depends on your own preferences.

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Old 04-09-2013, 10:24 PM   #10
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I agree with Revvy about making half and half. I prefer sweet, still ciders, but dry, carbonated ciders. Probably the opposite of what most like, but it's all about finding what you like best.

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