Come enter the BrewHardware Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Will astringency go away with age?
Reply
 
LinkBack Thread Tools
Old 11-29-2008, 09:20 PM   #1
RCCOLA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Northwest Arkansas
Posts: 1,068
Liked 70 Times on 45 Posts
Likes Given: 57

Default Will astringency go away with age?

Just bottled my 1st simple cider 3gal batch-9qts. cheap apple juice,1lb. honey,1 can concentrated apple juice,40oz. water. S-05 yeast.Fermented 3wks. in primary FG- .998. Bottled w/ 1/2C sugar and 1C splenda.Tasted it and man, will my teeth ever feel the same again?It tasted fine, no off flavors and the sweetness was spot on but it is highly astringent/tannic ( makes your mouth wrinkle up big time)
I've brewed enough beer to know not to freak out on a green tasting but would like to know if this will go away with age.
Also, after it is carbed, should it be aged cold or at room temp. and for how long? Thanks in advance guys.

__________________
RCCOLA is offline
 
Reply With Quote Quick reply to this message
Old 11-29-2008, 10:46 PM   #2
Orangevango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 603
Liked 2 Times on 2 Posts

Default

Perhaps.

I had a batch of cider that was around 14% abv, and it was horribly harsh for the first 3 months after I racked it to the tertiary. It got really good about 6 months in, right when I ran out. That said, mine was not a tannic astringincy, it was more alcohol harshness.

__________________

Reason: spellin.
Orangevango is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 08:21 AM   #3
EvilTOJ
Feedback Score: 0 reviews
 
EvilTOJ's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Portland, OR, Oregon
Posts: 6,465
Liked 37 Times on 29 Posts
Likes Given: 3

Default

I've had that exact thing happen as well. It's normal and it'll disappear with aging.

__________________

There is a very fine line between "hobby" and "mental illness."

EvilTOJ is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 08:39 AM   #4
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,276
Liked 7 Times on 7 Posts

Default

I hope so, the Apfelwein conditioning tasted like kerosene when I kegged it, and I just bottled a 13% mead that had been bulk conditioning for 4 months. That still tasted very astringent. Hopefully in half a year to a year it will be great.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 08:47 AM   #5
RCCOLA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Northwest Arkansas
Posts: 1,068
Liked 70 Times on 45 Posts
Likes Given: 57

Default

How about the aging?Cold or hot?

__________________
RCCOLA is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 08:53 AM   #6
Kauai_Kahuna
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Hawaii
Posts: 2,276
Liked 7 Times on 7 Posts

Default

Once fermentation is completed, I do not have any problems conditioning it at room temperature. Just do not let it get too hot.

__________________

---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Kauai_Kahuna is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 09:48 AM   #7
felix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Similkameen Valley, BC, Canada
Posts: 102
Default

could you age brew in a fridge?

__________________
Secondary: Melissa's English Bitter Ale:::coopers Bitter LME + pale DME + dark molasses:::5 gallons
Drinking: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons ...almost all gone...
Next: Nut Brown Ale


Come in beautiful Similkameen Valley and visit the winery i work at! www.orofinovineyards.com
felix is offline
 
Reply With Quote Quick reply to this message
Old 11-30-2008, 10:06 AM   #8
RCCOLA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Northwest Arkansas
Posts: 1,068
Liked 70 Times on 45 Posts
Likes Given: 57

Default

Quote:
Originally Posted by felix View Post
could you age brew in a fridge?
Just asked 'cause of the drastic change homebrewed beer takes after being carbed and then put in the fridge for 2 or more weeks.Didn't know if cider did the same.Some of my beers are totally different after lagering in the bottles.
__________________
RCCOLA 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
Astringency...any cures? DuckAssassin Beginners Beer Brewing Forum 12 12-07-2011 11:35 PM
Lagering and Tannins/Astringency WorryWort General Beer Discussion 1 10-04-2009 09:46 PM
Astringency and crushing Homercidal General Techniques 32 09-09-2009 08:57 PM
Will astringency age out? By-Tor Extract Brewing 6 03-04-2009 11:21 AM
Astringency Bearcat Brewmeister All Grain & Partial Mash Brewing 23 05-16-2008 05:09 PM



Newest Threads

LATEST SPONSOR DEALS