The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Lemon Trick??

Reply
 
LinkBack Thread Tools
Old 04-20-2013, 03:36 AM   #1
Chris786
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 4
Default Lemon Trick??

Hey everyone!

So I made a batch of cider and I used an Apple Raspberry juice. Now the front of the bottle said "Truvia" on it but the ingredients list didn't seem to have any artificial sweeteners in it so I gave it a shot. Well this also happened to be my first batch using yeast nutrient. Now I have rocket fuel with a 22% ABV and a diet coke aftertaste. I don't want to pour it and a friend suggested I try some lemon juice in it to cut the artificial sweetener aftertaste.

Has anyone tried this before? I mean adding lemon juice to cider. Any other suggestions on how to save this batch? It's only one gallon but the juice we use is $8.50 a gallon and it just galls me to throw out a gallon of cider!

__________________
Chris786 is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2013, 04:58 AM   #2
Unferth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 421
Liked 52 Times on 36 Posts
Likes Given: 17

Default

Im seriously doubting your cider is at 22% ABV. Most wine yeasts only go to 15%, and only a few go to 18% (with lots of attention and great conditions). Distiller yeasts go to 20% or so.. But they taste pretty nasty.

I add citric acid to wines for taste, some folks use lemons to do the same thing. You, however, need to recheck your hydrometer.

__________________
Unferth is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2013, 05:04 AM   #3
AndrewD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Santa Rosa, CA
Posts: 289
Liked 46 Times on 32 Posts
Likes Given: 14

Default

I believe Truvia is a proprietary blend of table sugar and the natural sweetener Stevia, which has a similar taste to real licorice. So the artificial sweetener taste is mosty likely a natural sweetener taste, but that probably won't make it taste any better to you. I use stevia in tea, but it is one of those tastes that does not go well with a lot of things.

__________________
AndrewD is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2013, 12:11 PM   #4
Britinusa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Posts: 298
Liked 25 Times on 17 Posts
Likes Given: 4

Default

Truvia is made up of three things ; Erythritol: A sugar alcohol which is made by processing genetically modified corn, Rebiana: which is derived from the stevia plant and "natural flavors what ever they may be.
So im not sure how this will have effected the ABV

__________________

Dark Forest Brewing
In the Keg: Cockfosters Ale, Wobbly dog Ale, Pickledwilly.

Britinusa is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2013, 03:02 PM   #5
Chris786
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Posts: 4
Default

Quote:
Originally Posted by Unferth View Post
Im seriously doubting your cider is at 22% ABV. Most wine yeasts only go to 15%, and only a few go to 18% (with lots of attention and great conditions). Distiller yeasts go to 20% or so.. But they taste pretty nasty.

I add citric acid to wines for taste, some folks use lemons to do the same thing. You, however, need to recheck your hydrometer.
Believe it or not it is a 22%. Trust me we double checked THAT number! My husband did a batch at the same time with the yeast nutrient and his came out with a 22% ABV as well. We both used champagne yeast. His doesn't taste bad, it's just mine with the aftertaste and the cold crash helped on both.
__________________
Chris786 is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 02:11 AM   #6
UpstateMike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Brockport, NY
Posts: 715
Liked 101 Times on 63 Posts
Likes Given: 13

Default

Quote:
Originally Posted by Chris786 View Post
Believe it or not it is a 22%. Trust me we double checked THAT number! My husband did a batch at the same time with the yeast nutrient and his came out with a 22% ABV as well. We both used champagne yeast. His doesn't taste bad, it's just mine with the aftertaste and the cold crash helped on both.
What was your starting gravity reading and your final gravity reading? And what yeast did you use?
__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Skeeter Pee
Blueberry Cider

Bottle Conditioning:
None

In Bottles / Drinking:
Cranberry Cider
Citron Cider
UpstateMike is offline
 
Reply With Quote Quick reply to this message
Old 04-22-2013, 04:38 PM   #7
Unferth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 421
Liked 52 Times on 36 Posts
Likes Given: 17

Default

Quote:
Originally Posted by UpstateMike View Post
What was your starting gravity reading and your final gravity reading? And what yeast did you use?
+1 on that. I'd like to know.
__________________
Unferth is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oops added fresh lemon juice instead of lemon concetrate at bottling....bad? Lunarpancake General Beer Discussion 7 01-12-2013 04:22 PM
Adding Lemon Juice/Lemon Concentrate Duffman53 Beginners Beer Brewing Forum 3 04-29-2011 07:11 PM
fresh lemon zest vs mccormics lemon peel OHIOSTEVE Beginners Beer Brewing Forum 3 04-10-2011 04:49 PM
GQ Summer Brew with lemon...too much lemon 98EXL Extract Brewing 12 07-07-2007 06:47 PM
Frankenheim Lemon Recipe? (70% Lemon, 30% altbier) gopherhockey Recipes/Ingredients 1 02-18-2006 04:06 PM