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Old 12-06-2013, 01:12 AM   #1
ImpatientBrewer
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Default I'm on to something

I don't want to post this to the recipe forum until I duplicate it, but I am very happy with my latest batch. I mixed 1.5 lbs of brown sugar with a cup of table sugar and caramelized it (though I messed up at the end and ended up making it lumpy). I then added it to 5 gallons of Musselman's cider (from Walmart) before putting in a cup of homemade pear preserves for good measure.

The OG ended up being ~1.07. Next time I am going to decrease the sugar and/or shake it to dissolve it better, but I digress.

I the added Mangrove Jack M02 Cider Yeast and let it ferment (slowly since I forgot to add any nutrient) until it reached 1.02, at which point I siphoned about half into glass carboys that went in the fridge.

The result is a sweet, absolutely delicious cider that has a surprisingly good scent and a bit of carbonation. I'm letting the rest ferment out and age, I imagine it is going to be quite dry and probably fairly bad.

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Old 12-06-2013, 01:15 PM   #2
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Why would you assume it will be "bad?"

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Old 12-06-2013, 08:13 PM   #3
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Sounds interesting. I have never used pear in my cider before, how much did you use and do you feel like it added a significant flavor addition?

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Old 12-06-2013, 11:26 PM   #4
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Quote:
Originally Posted by gratus fermentatio View Post
Why would you assume it will be "bad?"
Ok, not bad, but very, very dry.
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Old 12-06-2013, 11:29 PM   #5
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Quote:
Originally Posted by WilliamSlayer View Post
Sounds interesting. I have never used pear in my cider before, how much did you use and do you feel like it added a significant flavor addition?
I'm not experienced enough to tell you, but I can tell you that I didn't use any raisins, tea, or nutrients and there was no unpleasant odor. I'm not sure if you're familiar with pear preserves, but it's essentially candied pears, so I suspect it simply upped the sugar content. Either way, I'm not messing with a good thing.
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