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Old 07-19-2013, 02:21 PM   #11
Jacob_Marley
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Originally Posted by Bigelow92 View Post
Constant comment sounds positively delightful in a cider! What's malic acid?
Malic acid is one of the primary acids used in winemaking. (malic, tartaric, & citric)
Malic is the principal acid in apples ... and so is used in cider to give it a bit more tartness or "brighten" the flavor.
Malic in crystal/powdered form is available from the Brewers/Vintners supply.
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Old 07-31-2013, 02:46 PM   #12
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Linda - how much coffee did you use? I was thinking of doing a javacider...

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Old 08-01-2013, 11:27 PM   #13
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Linda - how much coffee did you use? I was thinking of doing a javacider...
I am still playing with it. Right now I have been using about 1 tablespoon +/- of ground coffee in a gallon batch. It's enough to get a hint of coffee in the aroma, but you can't really taste it. I think a very strong, freshly brewed cup of coffee (think Starbucks) might bring it out a little more.
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Old 08-02-2013, 06:50 AM   #14
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So, I'm going to qualify my earlier statement regarding habanero peppers. TEST your peppers for heat prior to adding them to your cider!
Haha, yes! We are growing several varieties of chillies, and they can vary considerably even on the same plant.

For cooking, we blend them 50/50 with vinegar to make batches of sauce - that way we always know what we're adding. I've heard to can go 70/30 chillies/vinegar, but it needs some acid to be able to keep. I'm not sure if such a sauce would be OK in a cider - could the vinegar possibly start a vinegarisation process?
(As you can see, I'm unsure of how this works!)
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Old 08-02-2013, 04:01 PM   #15
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Only raw vinegar will be able to 'vinegarize' sonething. However, I think it would be a better to use vodka in this case. I have a hab vodka that I add to brews. That way I can add it drop by drop.

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Old 08-02-2013, 06:19 PM   #16
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So, I'm going to qualify my earlier statement regarding habanero peppers. TEST your peppers for heat prior to adding them to your cider!

I was originally sourcing my fresh habs from a local store. The habs in my garden are starting to ripen, so I used those the last couple of batches. Since I was getting consistent results earlier, I just went ahead and added them without tasting. Not a great idea.

It turns out, my habs were/are hotter for some reason. I ended up mixing two 5-gallon batches - one with habs and one without - to make a drinkable brew. On the bright side, I now have 10-gallons of cider goodness to share with my brave friends.
This is very good advice for anyone making a beer or cider with hot peppers. I recently judged a pepper beer in the Spice/Herb/Vegetable category last weekend that was undrinkable. It was so freaking hot that none of us could take a sample without being in physical pain.
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Old 08-04-2013, 10:36 AM   #17
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I did my first cider last fall as an augmented fermentation, bottled, and then pasteurized.
It was awesome fast and easy.

Looking to jazz it up this year and was wondering what all you cider folk think are good add-ins I can throw in the fermenter to give it some character.

Any advise is good. Addition technique info would be helpful. So what have you tried that worked?
I've used various types of malt & LME, oats, raisins, ginger, caraway seed, liquorice, molasses, brown sugar, honey, lemon zest, lemon juice, lemon balm, lemon grass, all with varying results.

I used Brandon O's graff recipe as a base for most of the above adjuncts.
As with beer, the various malts & LME(s) will impart their flavours to the cider.
Oats give it a smooth, silky mouthfeel & I've heard that toasted oats will impart much more flavour, but I haven't tried toasting them yet.

Raisins add some body without adding much discernable flavour when used at 2-4lbs/6 gallons.
Ginger can be good, but it can also add some bitterness; I'm still working that out.

Caraway seed is AWESOME! If you like seeded rye bread, you'll like caraway seed in graff/cider. the longer you leave it in, the stronger the caraway flavour.

The liquorice I didn't care for, but my friends loved it. I used brewer's liquorice & a little goes a long way; I used 1/4 stick if I remember correctly & I boiled it in water & cooled before adding to the must/wort.

Molasses is good, but for me there's a small window between the molasses flavour being virtually undetectable & being overwhelming. Been thinking of trying priming with it, but haven't actually done it yet.

The lemon juice was a bust, doesn't do anything except lower the PH.
The zest wasn't bad, but I think I need to use more to get more lemon flavour.

The herbs didn't work out as well as I'd hoped. They had a certain vegetal flavour that I didn't like.

Honey just ferments out unless you use a lot of it, then you're into mead/cyser territory.

If you use spices, use whole/sliced/cracked & put 'em in a hop sack or make a little teabag & toss it in. Makes things easier to control, and easier to remove once your desired flavour profile has been reached. You can't remove powdered spices without filtration & some of them will make quite a mess.
Hope this info helps.
Regards, GF.
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Old 08-04-2013, 10:01 PM   #18
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Thanks Gratus! Great info.

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