So I'm pretty new to this whole brewing thing, I only have a Red, Doppelbock, Imperial IPA, APA, and now a cider under my belt. I got the cider recipe from The Beer Essentials (LHBS). I think there was a mis-communication on my part when I told him what I was looking for. Here's the recipe:
5gal Apple Cider (fresh pressed, unpastuerized from a local cider mill)
1 2/3lb sugar
2.5tsp pectic enzyme
2.5tsp energizer
5 Campden tablets, crushed
2 dry yeast packets (I didn't write down what kind...big mistake)
I put the juice into the fermentor, added the crushed Campden tablets and pectic enzyme immediately. I then poured in the sugar and energizer, mixed it together, covered it, and left it for 24hrs. I then added the yeast and let sit at ±65*F. I don't remember what kind of yeast, but I do know it was a 'champagne' yeast.
OG was 1.074, FG of .998 It's very dry and 'winey' tasting (I don't have the palate for wine). I was going for more of a Woodchuck style cider. I'm very disappointed because the cider I used was so delicious (and $7/gal) and it just seems like a cheap box wine now (maybe it tastes like an expensive one, I don't know haha).
I want to keg this. From what I'm reading, some people add 2-3 cans of AJC and/or brown sugar to taste and call it good. I'd really like to get the flavor of the original cider back into it (if I pour a gallon into it though, will it be too much content and not enough flavor to make a difference?). I'm still a little confused of the backsweetening process. Do I put the yeast into hibernation by cold-crashing it, then rack off the sediment, then sweeten it, then keg? Any input would be greatly appreciated as this is by far the biggest disappointment in my recent endeavors. Thanks!
5gal Apple Cider (fresh pressed, unpastuerized from a local cider mill)
1 2/3lb sugar
2.5tsp pectic enzyme
2.5tsp energizer
5 Campden tablets, crushed
2 dry yeast packets (I didn't write down what kind...big mistake)
I put the juice into the fermentor, added the crushed Campden tablets and pectic enzyme immediately. I then poured in the sugar and energizer, mixed it together, covered it, and left it for 24hrs. I then added the yeast and let sit at ±65*F. I don't remember what kind of yeast, but I do know it was a 'champagne' yeast.
OG was 1.074, FG of .998 It's very dry and 'winey' tasting (I don't have the palate for wine). I was going for more of a Woodchuck style cider. I'm very disappointed because the cider I used was so delicious (and $7/gal) and it just seems like a cheap box wine now (maybe it tastes like an expensive one, I don't know haha).
I want to keg this. From what I'm reading, some people add 2-3 cans of AJC and/or brown sugar to taste and call it good. I'd really like to get the flavor of the original cider back into it (if I pour a gallon into it though, will it be too much content and not enough flavor to make a difference?). I'm still a little confused of the backsweetening process. Do I put the yeast into hibernation by cold-crashing it, then rack off the sediment, then sweeten it, then keg? Any input would be greatly appreciated as this is by far the biggest disappointment in my recent endeavors. Thanks!