maddprofessor
Well-Known Member
I've made several batches of cider, mostly with Nottingham and store apple juice and some spices. Learned to cut back on the spices, keep it cool, etc. I recently made a batch using pretty much the same recipe as before but using S-04 yeast instead of Nottingham. This batch has a very prominent green apple type flavor. It tastes clean, and not really "off" but my previous batches weren't sour and I kind of prefer not sour apple flavor cider. Is this batch sour because of the S-04? Is green apple flavor a characteristic of S-04 in cider?
Recipe:
2 gallons Kirkland apple juice
1 gallon gala cider (grocery store, not fresh pressed)
1.5 lbs brown sugar
3 c homemade caramel syrup (similar to dark candi syrup)
2 T mulling spices steeped in warm cider for 1 hour
3 t yeast nutrient
3 campden tablets
1 pack S-04
OG 1.070
Recipe:
2 gallons Kirkland apple juice
1 gallon gala cider (grocery store, not fresh pressed)
1.5 lbs brown sugar
3 c homemade caramel syrup (similar to dark candi syrup)
2 T mulling spices steeped in warm cider for 1 hour
3 t yeast nutrient
3 campden tablets
1 pack S-04
OG 1.070