The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > need moral support.

Reply
 
LinkBack Thread Tools
Old 10-12-2010, 08:07 AM   #1
Denoyer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Salinas, CA
Posts: 6
Default need moral support.

Okay, so I've got 5 gal sitting the garage. I worked it up about 3-4 weeks ago. The bubbling has stopped, the cider has cleared down, I pulled a sample out. It's tasting like a wine almost. I am tasting very little apple flavors at all. Not sweet either which I am guessing is a good thing.

I plan on bottling it to add some carbination. When I add the sugars will that sweeten it, or will it all work out during the process? I'm also thinking of adding something that wont process out like splenda. Any reason not to?

I used:

* Apples from the back yard. They were planted before I bought the palce. They are not sweet to begin with.
* Campden tabs (just in case)
* White Labs cider yeast.
* Time.

Taste wise, I am thinking it's not bad.. just not flavorful. Wife thought it was not great on the nose and not to happy about the taste until I sweetened it.

__________________
Denoyer is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2010, 11:27 AM   #2
amorphia
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: UK
Posts: 18
Default

Thats exactly what I did!

I like flat dry cider so I'm not planning on complicating with further additions. But, one thing I have consistently read regarding making cider like this (e.g. here http://homepage.ntlworld.com/scrumpy/cider/cider.htm) is that a long period of maturation following this point can seriously improve the taste. I'm planning on moving mine into a demi-john (=carboy I think) and just leaving it maybe till the spring.

Cheers,

Ben

__________________
amorphia is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2010, 11:53 AM   #3
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,242
Liked 678 Times on 481 Posts
Likes Given: 1669

Default

The priming sugar will ferment out, that's what carbonates the cider in the bottle. The apple flavour does come back with a bit of aging. Four to six months after bottling it should be very tasty. Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 01:44 AM   #4
Denoyer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Salinas, CA
Posts: 6
Default

Turned out I never got the suphur smell and taste out. The underlying cider flavor wise was not worth any more effort. The side batch did turn out well and I learned some valuable lessons.

And now I have a freed up carboy. What to brew next? What to brew next?

__________________
Denoyer is offline
 
Reply With Quote Quick reply to this message
Old 01-10-2011, 02:48 AM   #5
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

Dry cider wise - it was still way too young.... 2 months is too young... The general rule is that a totally dry cider can take a year to smooth out.... Then, you can end up with something that tastes like an appley/fruity white wine...

I have run into sulphur smell from 2-things.... 1 is not enough nutrients, 2 is not enough time.

Then... Apple cider from home apples can be kinda dicey... Sweet eating apples generally make bland cider, and good cider apples rarely make good fresh eating. Crab apples can be a good thing to blend into your ciders....

Thanks

__________________
truckjohn 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
Amateur - moral support needed! anilvij Cider Forum 8 11-20-2008 11:52 AM