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Old 10-03-2012, 10:52 AM   #21
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Here is the finished product. It has had some mixed reviews. My sister and SWMBO say that it is too bitter. Would I just reduce the tannins and malic acid to make it less bitter?

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Old 10-04-2012, 02:55 AM   #22
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What's the taste difference between regular and "English" cider?

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Old 02-14-2013, 04:24 PM   #23
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Intrigued by the recipe. Has anyone gotten the amounts of tannins and malic acid down to the correct ratio?

Also, should you make a starter for this recipe or can you just use one vial?

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Old 03-22-2013, 11:09 PM   #24
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The malic acid all depends on how tart you like it. To figure out the right amount for me, I did some taste testing with scaled down amounts of juice.

I just started a batch that is 3oz malic acid, and 0.2oz tannins, and I also pitched malolactic bacteria along with the yeast this time to see how that goes.

EDIT: so the 0.2oz of tannins has made it quite dark (I'm using the only tannins I had access to, which is grape tannins), but it's only 1 day into fermentation so we'll see if it lightens up over time. I'm sure it will and I will post up when I have results.

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Old 03-22-2013, 11:10 PM   #25
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Originally Posted by skankin_brews View Post
Here is the finished product. It has had some mixed reviews. My sister and SWMBO say that it is too bitter. Would I just reduce the tannins and malic acid to make it less bitter?

Attachment 78076
Looks a bit cloudy. This should settle out and become brilliantly clear over the course of ageing it. Make sure you do age 3-4 months, as the flavour will definitely develop over time.
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Old 03-24-2013, 04:58 PM   #26
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Default Not playing games with the Malic Acid


Quote:
Originally Posted by Gremlyn View Post
The malic acid all depends on how tart you like it. To figure out the right amount for me, I did some taste testing with scaled down amounts of juice.

I just started a batch that is 3oz malic acid, and 0.2oz tannins, and I also pitched malolactic bacteria along with the yeast this time to see how that goes.

EDIT: so the 0.2oz of tannins has made it quite dark (I'm using the only tannins I had access to, which is grape tannins), but it's only 1 day into fermentation so we'll see if it lightens up over time. I'm sure it will and I will post up when I have results.
Maybe my conversions aren't accurate, but isn't 3 oz equal to ~6 tablespoons. That's a lot of malic acid. I've seen a few recipes with 1 or 2 tablespoons for a 5 gallon batch, so 6 tbsp quite a bit - at least relative to those recipes. On the other hand, I've never had an actual English draft cider, so that amount of acid may be spot on.

I've got a batch in the carboy with 1 tsp of tannin and 2 tbsp of malic acid. It's only been fermenting for a week and a half, but the flavor seems pretty good. The tannin is right, but I might add some more malic acid, though we're talking about maybe another 1/2 tbsp.

Maybe I'll make a test batch with a gallon jug and see how ramping up the malic acid tastes, especially if you get it some time to age. I'd suspect that what might taste too tart at one month could be awfully good at 4 or 5 months.

Anyway, thanks for the recipe. By the way, what temperature do you ferment at. I've kept the carboy temperature down ~62 degrees simply because I've heard that lower fermentation temperatures help better keep the apple flavor and aroma. But I have no idea if that's true. Maybe another experiment is offing.
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Old 04-12-2013, 10:06 PM   #27
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I make a habit of not converting volumes to weights or vice versa, so I can't speak to the conversion to tbsp, but it is a fair amount of malic acid, so I bet your not far off with your conversion. English ciders can really run the range, but tradition dry English cider is bitter-sweet at best, and I don't mind mine a touch more tart. As I said with this latest batch, I'm giving MLF a shot to see how the balance does. I think that could really but this cider in the 'sweet spot'.

I usually ferment around 70F. With the English Cider Yeast I don't worry about losing the apple flavour, and even if you use something else, the apple flavour comes back with some ageing.

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