Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > NO apple taste

Reply
 
LinkBack Thread Tools
Old 10-22-2007, 10:50 PM   #1
wendit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Posts: 2
Default NO apple taste

I also have the problem of not having much apple taste, I am making my first 1 gal batch (home pressed) I added 1 lb. of table sugar. It has fermented about 10 days and seems to have stopped, tasted it and it seemed bland. I read that you can add concentrate to increase flavor, but I am wondering if I add a concentrate, will it raise the ABV to a level that will kill the yeast? If that happens, will I be able to carbonate when I bottle? I like a high ABV but I also want a good flavor.

__________________
wendit is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2007, 12:28 AM   #2
Adolphus79
EAC in training
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Maine
Posts: 530
Default

One option would be to let it finish, then kill the yeast (campden or potassium sorbate), and back sweeten with concentrate/juice/cider. But if you want to carb it, then I don't know... maybe you could prime with concentrate? Someone that carbs theirs would probably know better.

__________________

Cheers,
Mike

"Give me yesterday's bread, this day's flesh, and last year's cyder." - Benjamin Franklin

Adolphus79 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2007, 12:35 AM   #3
LouT
Can't wait to go AG...
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
LouT's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Reading, MA
Posts: 863
Liked 1 Times on 1 Posts

Default

Lately I've been reading about using temp to stop fermentation. Certain strains of yeast are easier to stop this way than others. Read up on it, or maybe someone here knows more. Then you could cold crash, bottle, leave at fermenting temp for a few days to carbonate, then cold crash again (and start drinking so you finish it all before the explosions begin!).

__________________

Primary - California Common -finally!
Secondary - nothing, back after year plus hiatus
Keg carbing & conditioning - nada
Drinking - store bought: Loose Cannon IPA, Wachusett IPA.
On deck: Trying to decide (beer); wine kit likely (red wine)
LouT is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2007, 12:00 PM   #4
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Welcome to Cider making ! I personally never really think it tastes like apples. Kind of in the same way that Wine tastes nothing like grapes, well to me at least. I get a ton of other flavors going on but not grape. Same thing with Cider. Last years batch tasted like a hint of Wintergreen, believe it or not.

You can try what Adolphus mentions for getting an Apple taste in there, but it is probably going to take a lot more than you think. If you can find some kind of Apple concentrate that would be the route to go...

Personally, what I would do, is make sure it has finished out and then if you want it 'sparkling' just prime with corn sugar and let it age for about 4 months at least. Then the flavor should be finished out.

It is very very green yet, especially in terms of Apple Cider.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2007, 04:17 PM   #5
OdinOneEye
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2006
Posts: 128
Default

Quote:
Originally Posted by LouT
Lately I've been reading about using temp to stop fermentation. Certain strains of yeast are easier to stop this way than others. Read up on it, or maybe someone here knows more. Then you could cold crash, bottle, leave at fermenting temp for a few days to carbonate, then cold crash again (and start drinking so you finish it all before the explosions begin!).

I really wouldn't go with this method. You want the yeast DEAD, not dormant.
I've heard that some brewers will cheat using these fizzy tablets- they'll ferment out till their brew is dry and still, pitch one of these fizzy tabs into a beer bottle and cap it. The tab will dissolve and the drink will be fizzy.
anyone heard of these who knows more about these?
__________________

I never met a homebrew I didn't like.

OdinOneEye is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2007, 04:56 PM   #6
Drunkensatyr
Feedback Score: 0 reviews
 
Drunkensatyr's Avatar
Recipes 
 
Join Date: Apr 2007
Posts: 2,017
Liked 7 Times on 3 Posts

Default

What I am doing tonight (had a batch dry too far out for a party this weekend) Dropped a few campden tab's in a 5 gal batch and tonight I'm throwing in a can of apple concentrate. I'm kegging, so that won't help you bottle carb, but the flavor will be fixed.

__________________
Drunkensatyr is offline
 
Reply With Quote Quick reply to this message
Old 10-23-2007, 05:04 PM   #7
olllllo
[]-O-[]
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
olllllo's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,514
Liked 124 Times on 105 Posts
Likes Given: 13

Default

Quote:
Originally Posted by zoebisch01
Welcome to Cider making ! I personally never really think it tastes like apples. Kind of in the same way that Wine tastes nothing like grapes, well to me at least. I get a ton of other flavors going on but not grape. Same thing with Cider. Last years batch tasted like a hint of Wintergreen, believe it or not.
Beer tastes nothing like wort for that matter.


I'd add to the OP that table sugar doesn't help your cause. Use dextrose next time if you want to bump the gravity.
__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter
olllllo is offline
 
Reply With Quote Quick reply to this message
Old 10-24-2007, 07:20 PM   #8
TronCarter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Kalamazoo, MI
Posts: 73
Default

Maybe you could prime with concentrate. Since 1 can of concentrate makes 2 quarts, 2 cans should make your 1 gallon taste almost as strong as apple juice. I don't know how much sugar that would add for carbing though, it might make bottle bombs. Most people that want stronger apple flavor have tried to put the concentrate in at the start and adding less corn sugar.

Another thing that comes to mind is using an apple extract.

__________________
Tron's Pretzel Things
Tron's Better Bottle Warmer
TronCarter is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2007, 07:20 AM   #9
Schmitz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Posts: 46
Default

Quote:
Originally Posted by wendit
I also have the problem of not having much apple taste, I am making my first 1 gal batch (home pressed) I added 1 lb. of table sugar. It has fermented about 10 days and seems to have stopped, tasted it and it seemed bland. I read that you can add concentrate to increase flavor, but I am wondering if I add a concentrate, will it raise the ABV to a level that will kill the yeast? If that happens, will I be able to carbonate when I bottle? I like a high ABV but I also want a good flavor.
1lb of sugar to 1gallon of juice you're going for that 10+ abv% I see.

Cider takes longer to ferment (and certainly age) then beer. 10 days is a start, but I'd let it sit for 3 and 4 weeks. Let it clear, then try tasting it again. You're going for bottles (not kegging) so if you add concentrate, youll have to use sorbistat k (potassium sorbate) prior to shut down the yeast. Then add your concentrate to sweeten and add back the apple taste. At this point, you cannot carbonate UNLESS you are kegging. So it's a cache 22 for bottle makers. Still cider is quite good however imo.

Using Sorbistat k prior to concentrate will not effect your ABV. Otherwise yes, it will eat up the concentrate and add ABV with little flavor added.

As mentioned, next time do the same. But use 1lb of Corn Sugar (Dextrose). It has a much cleaner taste over table sugar (Sucrose). Sorbistate k, try 1 can of concentrate in your 1 gallon, if not enough, try 2. bottle it. You want carbonation? omit the sorbistat and just prime at bottling. Adding splenda or lactose to sweeten if desired. Nothing to be done for adding "apple" taste at this point, I know of.
__________________
Schmitz is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2007, 03:31 PM   #10
wendit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Posts: 2
Default

I am going to use Schmitz's advice, I am getting a bubble about twice a minute, so I am going to rack it and when it clears I will taste and maybe add some concentrate for flavor and forget about carbonating for this round.

__________________
wendit 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
My Beer taste like Apple Cider badgerbrew Beginners Beer Brewing Forum 12 03-29-2012 05:23 PM
So 30 litres of apple juice and he doesn't like the taste... krakatoa3 Cider Forum 5 10-18-2009 11:29 PM
more apple taste? mdwmonster Cider Forum 7 07-12-2009 06:01 AM
3 of last 4 batches had bad apple taste petep1980 All Grain & Partial Mash Brewing 6 04-28-2009 11:12 PM
Taste: Green Apple or Vinegar ? ChickenSoop Beginners Beer Brewing Forum 0 03-25-2009 03:34 PM