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Old 11-13-2007, 04:32 PM   #1
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Default how to add back flavor

So - made a bad mistake when racking my cider over to secondary a week or two ago. There was more headspace than I'd counted on, and I topped it up, unthinkingly, with water. Dumb, I know. But the place where I get my fresh cider is almost an hour away, and they were closed at that point anyway. Tasted the cider about a week later, and it tastes thin and weak.

My question now is how do I salvage my cider? I was thinking I have 3 options:

1) purchase more fresh cider and simmer it down to a more concentrated form and add that to the fermenter

2) add thawed apple juice concentrate

3) add apple flavoring (from LHBS)

I would like to avoid option 3, since it seems like the least natural-tasting option.

Any suggestions from others who've made a mistake or just wanted to amp up their apple flavor?

Thanks!

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Old 11-13-2007, 04:52 PM   #2
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#2 has always worked for me.

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Old 11-13-2007, 04:55 PM   #3
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Quote:
Originally Posted by david_42
#2 has always worked for me.
Yeah, that seems like the least expensive and easiest way to give it some appley goodness back. Thanks for your input.
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Old 11-13-2007, 07:47 PM   #4
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I agree, option #2 should work great for this problem.

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On Tap---Apple Cider (Wyeast 3068)
On Tap---Big Ben Pale Ale
On Tap---Cascade Pale Ale (AG)
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Bottled---Perry
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Old 11-13-2007, 07:52 PM   #5
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I fourth the second...

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Old 11-14-2007, 04:41 PM   #6
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Looks like adding apple juice concentrate wins! Thanks for the advice, guys!

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Old 11-14-2007, 06:46 PM   #7
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+1 for #2, but be prepared for fermentation to start back up, unless you're looking for a carbed finished product...

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Old 11-14-2007, 07:53 PM   #8
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Quote:
Originally Posted by Adolphus79
+1 for #2, but be prepared for fermentation to start back up, unless you're looking for a carbed finished product...
Yeah, I am ok with it going back into fermentation - it's only been in the secondary for 2 weeks (and the primary for 3 weeks before that). I am planning to bulk age it for a few months, and THEN bottle-carb.

Just out of curiousity, does anyone know if I would need to add any additional yeast to get it to carb in the bottle (if I bulk age for several months)?
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Old 11-14-2007, 09:57 PM   #9
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Quote:
Originally Posted by jmulligan
Yeah, I am ok with it going back into fermentation - it's only been in the secondary for 2 weeks (and the primary for 3 weeks before that). I am planning to bulk age it for a few months, and THEN bottle-carb.

Just out of curiousity, does anyone know if I would need to add any additional yeast to get it to carb in the bottle (if I bulk age for several months)?
You shouldn't need extra yeast, but it depends on what yeast you used, and the final ABV...
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Old 11-15-2007, 01:02 PM   #10
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Quote:
Originally Posted by Adolphus79
You shouldn't need extra yeast, but it depends on what yeast you used, and the final ABV...
I used a Wyeast Cider Yeast smack pack, and the original ABV was going to be about 8.6%. If I add the apple juice concentrate and take another S.G. reading, how would I incorporate that into the current ABV estimate? Since it has fermented to dryness and I am adding more sugar (in the form of the apple concentrate), would I add the percentages (once it finishes fermenting again)?
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