New Giveaway - Wort Monster Conical Fermeneter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Harebrained Bourbon Cider Scheme?




Reply
 
LinkBack Thread Tools Display Modes
Old 12-05-2008, 08:11 PM   #1
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 2 Times on 2 Posts

Default Harebrained Bourbon Cider Scheme?

Alright. Here's my harebrained scheme. I'm thinking of making a cider using a low attenuation ale yeast (for nice residual sweetness). But my brilliant flippin idea is to rack the cider to the secondary a little early, and then use a really nice bourbon to raise the alchohol level to stop the fermentation and preserve both some of the sweetness and some of the fresh apple character form the cider.

Is this insane? Any hints/tips/words of warning?

Related question, what should be the target %alcohol for such a wacky project? A level that would discourage further fermentation, but would not taste like bathtub moonshine. 9%? I guess the lower the better to keep as much cider flavor as possible.

For some backstory, the last time I attempted cider, I tried a mulled cider with about 3/4 a pound of medium color crystal malt, and it came out tasting like clove water with a little vodka in it. Not just dry, shriveled. Thus this elaborate plan to make a sweet appley cider.

Thanks.



__________________
wendelgee2 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 08:54 PM   #2
Orangevango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 603
Liked 1 Times on 1 Posts

Default

Why not just put a couple campden tabs in it?



__________________
Orangevango is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 09:28 PM   #3
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 2 Times on 2 Posts

Default

Could. I was thinking bourbon for two reasons.

1) I love the taste of the spiked bourbon cider we make on thanksgiving.
2) I don't keg/force carbonate, so wouldn't the tablets kill enough yeast that I wouldn't be able to carbonate it in the bottle? (I don't want it still.)

__________________
wendelgee2 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 09:28 PM   #4
Docapi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Posts: 191
Liked 2 Times on 2 Posts

Default

It could be done, I guess. I don't really see the point, though.

You'd have to get the alcohol % pretty high to kill the yeast- in the 15 or 20% range.

For a 5 gallon batch, that is a heck of a lot of bourbon.

Seems to me it would be easier, and whole lot cheaper to make a sweet cider in the 5-6% range, let it finish, bottle it, and add the bourbon in to taste when you drink it.

__________________
Primary: nuthin
Secondary: Dandelion wine

Bottled: Edwort's Apfelwien #1 Edwort Apfelwien #2, Joes ancient orange mead, island mist kits x2.
Docapi is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 09:30 PM   #5
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

It would be a much better idea to ferment your cider to dryness, which without adding sugar to it will produce between 4 and 7% depending on the sugar content of your original juice. Once it is completely fermented, discourage any further fermentation with sorbate and sulphate, then just backsweeten with some sugar or honey or juice or whatever.

That is of course if your goal is just a sweet cider. If you want to infuze your cider with some bourbon characteristics, I say either oak or or go ahead and add some bourbon, but that would be uncharted waters for me so do it to taste I suppose. It would definitely need some aging to blend the flavors, but could be quite fantastic.

EDIT: If you want to sweeten it AND bottle condition, not sure how you plan on accomplishing this if your intention with the bourbon is the kill the yeast.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 09:32 PM   #6
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 2 Times on 2 Posts

Default

Could be you're right, Docapi.
Maybe I just need to read up more on making a nice sweet 5-6% cider.
Maybe I'm trigger shy from my last escapade when it turned out so flavorless.

__________________
wendelgee2 is offline
 
Reply With Quote Quick reply to this message
Old 12-05-2008, 09:39 PM   #7
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

If you are looking for sweet and sparkling, you need to consider either kegging (which you said you don't do) or nonfermentable sugars. Ferment it dry, then add splenda, or lactose or stevia to taste before bottling. That along with the regular 1 oz per gallon of priming sugar will get your a sweet sparkling cider around 5 or 6%

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2008, 04:36 PM   #8
wendelgee2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: New York, NY
Posts: 324
Liked 2 Times on 2 Posts

Default

I think I get what my mistake is here.
I wasn't thinking of killing the yeast so much as tricking it into abandoning the first stage of fermentation and moving on to the next stages. But, the yeast doesn't make that transition based on the alcohol % and how hospitable/inhospitable the conditions are, it makes that transition because of the presence or lack of fermentable sugars.

Thanks folks.

__________________
wendelgee2 is offline
 
Reply With Quote Quick reply to this message
Old 12-07-2008, 06:20 AM   #9
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 7,716
Liked 575 Times on 418 Posts
Likes Given: 1251

Default

You could always buy a used bourbon barrel & age your cider in it; that would be a LOT of cider though.



__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Cooking beer" - a harebrained idea reverendfrag Recipes/Ingredients 21 07-31-2009 11:39 PM
Bourbon Ale Flanders333 Recipes/Ingredients 6 07-29-2009 12:41 AM
Bourbon evanmars All Grain & Partial Mash Brewing 3 04-02-2007 02:03 AM
general scheme ilikebeer Wine Making Forum 1 10-04-2006 08:39 PM
What do you think of this partial-mash scheme? cweston All Grain & Partial Mash Brewing 20 02-28-2006 11:16 PM