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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Not happy with high ABV cider
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Old 03-04-2013, 02:30 PM   #1
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I made a few batch and the OG on them was 1.070.
Did a little backsweetining to the first one. It is either too young or just too hot with booze.
I have about 12 gallons more with no sugar added. I think I'm gonna like it better.
Anyone have this experience?

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Old 03-04-2013, 02:32 PM   #2
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Yes, I have also had that experience. At lower ABVs, the flavor is more "cider", but once I get over about 1.060, it's definitely moved more to a "wine" taste.

I love apple wine, and it makes a great table wine, but it's not cider-like to me.

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Old 03-04-2013, 03:17 PM   #3
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Quote:
Originally Posted by Yooper
Yes, I have also had that experience. At lower ABVs, the flavor is more "cider", but once I get over about 1.060, it's definitely moved more to a "wine" taste.

I love apple wine, and it makes a great table wine, but it's not cider-like to me.
Thanks Yooper...
It's early and I failed to mention a few things:
I only aged it for three months.... I was expecting it to be young but there's just something a little off about it, I'm also pretty new so I don't exactly know what I'm tasting.
I also use EC1118

I hope it becomes more refined in a few months but I have some unaltered juice in two carboys with English ale in one and American ale yeast in the other.
I'm trying to do lots of different carboys with lots of different varieties so I can nail down exactly what I like.

I wonder if Dry hopping would balance it out?
Maybe I just need to keep those things in the bottle for another 3 or four months? What do you folks think?
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Old 03-04-2013, 03:42 PM   #4
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I'm starting to think for a good high ABV make too batches. Jack one then blend it into the other. Smoother than a high OG cider.

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Old 03-04-2013, 03:58 PM   #5
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Quote:
Originally Posted by MarkKF
I'm starting to think for a good high ABV make too batches. Jack one then blend it into the other. Smoother than a high OG cider.
Cool idea... I will have to add that to my list of experiments. Thanks Mark
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Old 03-04-2013, 10:58 PM   #6
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I think the problem is it's just way too young?

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Old 03-05-2013, 03:01 PM   #7
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When making (hard) cider, sugar is a flavour diluter, it just ups the abv and takes away mouthfeel of the cider too. I dont add any sugar or water to my apple juice and the SG is usually about 1.040, I don't want it any higher than that unless I'm making apple wine and it's gonna be left for a long time to mellow out before drinking.

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Old 03-05-2013, 03:22 PM   #8
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I agree as well. My ciders are generally in the 1.050-1.060 range. Once most dry ciders cross 1.070 by adding sugar I find they develop a boozy heat to them that I don't particularly enjoy. Aging can help mellow the harshness of a high ABV cider, but the heat remains.

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Old 03-05-2013, 04:10 PM   #9
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Quote:
Originally Posted by gayleygoo
When making (hard) cider, sugar is a flavour diluter, it just ups the abv and takes away mouthfeel of the cider too. I dont add any sugar or water to my apple juice and the SG is usually about 1.040, I don't want it any higher than that unless I'm making apple wine and it's gonna be left for a long time to mellow out before drinking.
The juice is fresh pressed from the local orchard... Pretty sweet anyway... The OG is normally 1.060 -1.065 before I add sugar.
(Which I'm not going to do anymore)...
Still would make it like 7%.... What is I wanted the cider to be 5.5ish% ABV?
I shouldn't Dilute?
Would I need to backsweeten? I don't want it too sweet. I want semi-sweet if that.
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Old 03-05-2013, 04:14 PM   #10
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Quote:
Originally Posted by LeBreton
I agree as well. My ciders are generally in the 1.050-1.060 range. Once most dry ciders cross 1.070 by adding sugar I find they develop a boozy heat to them that I don't particularly enjoy. Aging can help mellow the harshness of a high ABV cider, but the heat remains.
Do you ferment all the way? Because I realize I don't want jet fuel cider I think I wanna try to get one around 5%-6%. My juice starts at 1.060, how do I reduce the sugar (even possible?)
Or just stop is at 1.010-1.015?

I was thinking of trying to thin the juice out with a little water and then fermenting dry but what gayleygoo said has me wondering?
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