Cydermon
Member
Hey folks, I just wanted to get some input on how folks categorize "taste" and body of Cider. I realize this is very subjective but I figured with numerous replies it would help better establish or at least get an idea of what folks consider these terms to be.
Now being from rural Tennessee, I'm used to drinking some really stout stuff and a few things I might not even admit to in polite company. That being said, I thought when I first started making Cider that I wanted something sweeter and more fruity, but alas, I prefer something that resembles more of a semi-dry white wine of the apple variety. I have never back sweetened and generally just accept what comes out of my gallon storage jugs, as is.
Question is, from what I have gathered, most folks here would consider this a dry cider by my estimate. (SG1.065>1.0/.995FG) So when people back sweeten a naturally dry cider, would this then not make it a sweet Cider, depending upon how much frozen concentrate/sugar was added or does the Cider retain its dryness? Is it not possible to get a 12-15% that taste something along an apple Sangria?
I've been happily chugging along, making my semi-dry/dry 8.5-13% Cider, but I would like to experiment with various levels of "fruity", dry-sweet, in order to meet the demands of guest.
I know this is kind of vague, but curious as to results and tastes of others. Also, is there a point where Cider becomes classified as a wine?
Thanks
Now being from rural Tennessee, I'm used to drinking some really stout stuff and a few things I might not even admit to in polite company. That being said, I thought when I first started making Cider that I wanted something sweeter and more fruity, but alas, I prefer something that resembles more of a semi-dry white wine of the apple variety. I have never back sweetened and generally just accept what comes out of my gallon storage jugs, as is.
Question is, from what I have gathered, most folks here would consider this a dry cider by my estimate. (SG1.065>1.0/.995FG) So when people back sweeten a naturally dry cider, would this then not make it a sweet Cider, depending upon how much frozen concentrate/sugar was added or does the Cider retain its dryness? Is it not possible to get a 12-15% that taste something along an apple Sangria?
I've been happily chugging along, making my semi-dry/dry 8.5-13% Cider, but I would like to experiment with various levels of "fruity", dry-sweet, in order to meet the demands of guest.
I know this is kind of vague, but curious as to results and tastes of others. Also, is there a point where Cider becomes classified as a wine?
Thanks