strawberry cider - Page 2

Tw0fish · 01-20-2012, 03:20 PM

I ADMIT NO WRONGDOING

(Mission impossible 5: HBT Search could also be called Boolean Protocol.... nah? nothin?)

Are we good, then? Recipe found? I searched, for you, twice, using basic search, and found one, so, good, worth trying, right? Zat about what you were looking for?

**Daze** · 01-20-2012, 04:08 PM

To get this thread back on track I have a question for the OP. What kind of a strawberry cider are you looking for?? something dry something sweet? what ABV?? carbonated or still? strong apple flavor with a hit of strawberry or what?? If you could taste it already how would you want it to taste??

liquidavalon · 01-23-2012, 10:09 PM

Quote:

Originally Posted by Daze

To get this thread back on track I have a question for the OP. What kind of a strawberry cider are you looking for?? something dry something sweet? what ABV?? carbonated or still? strong apple flavor with a hit of strawberry or what?? If you could taste it already how would you want it to taste??

OP...I am curious as well to the above questions.

anton1990 · 02-01-2012, 10:16 PM

Many thanks for your help I'm looking for a sweet carbonated strawberry tasting cider around 5% 6 %
Tasting like strawberry volvic water
Many thanks
Anton

**Daze** · 02-01-2012, 10:55 PM

The flavor of strawberry changes quite a bit when you ferment it out, even when back sweetened so what I would do is make an apple cider and ferment it out dry. then back sweeten with a strawberry syrup, bottle carbonate, and pasteurize.

to make the strawberry syrup freeze some strawberries to help release the juice and then thaw them back out. then make a simple syrup 1 part sugar to 1 part water heat until sugar is completely dissolved. then add the strawberries to the hot syrup in a ratio of 1 parts strawberries to 1 part simple syrup. Let simmer on low for about 10 minutes and then pore through a straining cloth. Once the liquid is cool use it to sweeten to taste and you should be good to go.

**NineMilBill** · 02-06-2012, 04:44 AM

Quote:

Originally Posted by Tw0fish

(jerk) we've been begging for someone to build a search function into this forum for how long now? (/jerk)

Fish, dude, I think I'm the only one who either A) Got it, or B) Has a sense of humor anymore...

And that was an easy one!

Tw0fish · 02-06-2012, 06:38 PM

Aw man, this one came back up again?

Thanks Bill, but I've kinda changed my mind since. Sometimes answering questions - explaining something one already knows - can force one to reconsider one's own knowledge base and think of something new. That's not to say OP was paying any attention to the forum tools or even, dare I say, the basic premise of "A bunch of people sharing knowledge in an archiving system". But even wise old myself (yes that's a joke too) is likely to learn something from threads like this, and I could've been less of a jerk about it.

For instance, Daze - why would you recommend steeping the strawberries in a sugar syrup as opposed to sitting the cider on them in secondary? Our theoretical cider is dry already, there won't be much sugar getting eaten up- plus I'd assume that the alcohol in the cider will more easily liberate whatever's in the strawberry flavor that isn't sugar.

**Daze** · 02-06-2012, 08:46 PM

Quote:

Originally Posted by Tw0fish

For instance, Daze - why would you recommend steeping the strawberries in a sugar syrup as opposed to sitting the cider on them in secondary? Our theoretical cider is dry already, there won't be much sugar getting eaten up- plus I'd assume that the alcohol in the cider will more easily liberate whatever's in the strawberry flavor that isn't sugar.

Several reasons, first it is hard to sanitize whole fruit with out heat so you run the risk of contaminating your cider. Second even in the secondary, and even if fermentation has stopped the fermentation process is going to kick up again unless you do something about the yeast or unless the alcohol was at max tolerance which would not be the case based on the OPs "wants". Also there is something about the fermentation process that really changes the strawberry flavor. It is not a bad thing, strawberry wine is good, but the flavor you get not what one thinks of when they here the word strawberry. Third you have to back sweeten and adding sugar to ciders will taste OK but in a lot of cases you git two unmarried flavors, sugar and cider. BUT if you make a fruit syrup (in the way I laid out) the fruit and the sugar combine in such a way that there there flavor results in a sweeter version of the fruit (eliminates the sugar taste). When this is mixed with the cider you don't get that distinct sugar flavor, you get a much better blend, not to mention desired sweetness which I believe is what OP was after.

Trust me on this. I got in to wine making to recreate a strawberry desert wine I had in Vienna Austria and it took over several years of trial and error before I got something that really tasted strongly of sweet strawberries. Some fruits hold up well to the fermentation process and when the wine is done there is no doubt what fruit you started with. Other fruits change quite a bit in the process resulting in a flavor profile quite different than the fruit you started with, and strawberry just happens to be one of those fruits.