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-   -   sour cider (http://www.homebrewtalk.com/f32/sour-cider-388393/)

hunter006 02-08-2013 04:25 PM

sour cider
 
Hi all
On my third batch of cider..
Recipe:
4L Apple juice from concentrate
1lb Honey
1Lb Light brown sugar
1pkt Cider yeast 11g
1/2 L warm water for sugar and honey.
Now I was advised to add 1 campden tab in the first 24h after 12h I added pectolase then everything else. SG was 1.110 checked this again after 1 week of slow fermentation at between 14-18c, its still bubbling slowly FG is 1.000 . The taste is somewhat strong but my main concern is that it tastes kind of SOUR. Goinh to transfer to secondary for clearing , kill the yeaties, add finnongs and back sweeten with pear juice. Will the sourness go or is this batch rotten?
TIA

Pickled_Pepper 02-08-2013 04:31 PM

With that high of an OG, you are probably going to need to let this one age for a while in order to mellow out and bring the apple flavors back around.

hunter006 02-08-2013 04:42 PM

Yeah going to , been finding loads on cider stating that aging mellows everything. So the sour taste is ok then?

Pickled_Pepper 02-08-2013 04:50 PM

I think 'sour' is probably described differently by each person. My definition of 'sour' might be "HOLY CRAP!"...to someone else. Also if you are killing the yeasties and back sweetening, that pear juice might bring it back around.

Inner10 02-08-2013 04:51 PM

I find without back sweetening dry ciders are all a little sour. I've never had a commercial cider that was as dry as an unsweetened home made cider.

Pickled_Pepper 02-08-2013 05:09 PM

Quote:

Originally Posted by Inner10 (Post 4880447)
I've never had a commercial cider that was as dry as an unsweetened home made cider.

I have...there's plenty out there, but you won't find them at typical retail locations. Most of your super-dry champagne-style ciders will usually come from specialty wineries and cider houses.

There is a winery and ciderworks in Thurmond, NC that produces a WICKED dry cider. It's the blend of apples they use and letting it ferment completely dry.

hunter006 02-10-2013 08:23 PM

Ok thanks all, going to see how this turns out. Have transfered to a secondary , aded 1 campden tab and 1/2 tsp of stabilizer and giving it a good swirl over the next 2 days. Now what I cant fid out is what temp im supposed to do this at as it is trying to clear but only about an inch from the top. Also in a couple of day will add some finnings. Should I keep it cold from the point of adding the finnings? Going to ship it to the shed as temps should be around 4c for the next 3-4 days..
So basically are my procedures correct.
Also when all is clear and I have transfered again I will be adding pear juice as this stuff is way too strong.
TIA

hunter006 02-13-2013 05:52 PM

Well, not much help there.!! Anyway went ahead with the finings but it has sed in the bottom, after reading the pkt I niticed itbalso had sulphites in it. The sediment dropped out almost immediatly..but has left this haze again. Its now in my shed at about 4c hoping it will clear. Can too much sulphite ruin it? As I added this and 1 crushed tab after fermentation.
Tia

Pickled_Pepper 02-13-2013 06:01 PM

I don't think you can ruin a batch with a dose of sulfites and those temps should help it clear out nicely.

hunter006 02-13-2013 06:12 PM

Lol.. thanks PP almost seems your the only person on these forums.. I try and find out as much as poss trawling the net but some things are less informative, maybe obvious to some but...
Thanks again


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