My first batch of cider turned out sour, barely drinkable. It was made with random apples from the market. It was a good experience and I learned lots.
I had a lot more control over my second batch. I made it with one 50 lb box of McIntosh, 2 60 lb boxes of Jona Gold and 2 60 lb boxes of Golden Delicious.
My intention was to bottle pasteurize the cider but I let it ferment to dry. So I added enough dextrose to bring the specific gravity back up to 1.015 to sweeten and bottle carbonate it. That worked well enough.
The cider tastes amazing except that it has a slightly bitter aftertaste that reminds me of white grapefruit. Any ideas how to avoid that?
I am thinking that this year I might try 20% Jona Gold and the rest Golden Delicious. I think that the sweetness is bang on. I also want to look into what is involved in forced carbonation as bottle carbonation is a little risky and takes a lot of time.
David
I had a lot more control over my second batch. I made it with one 50 lb box of McIntosh, 2 60 lb boxes of Jona Gold and 2 60 lb boxes of Golden Delicious.
My intention was to bottle pasteurize the cider but I let it ferment to dry. So I added enough dextrose to bring the specific gravity back up to 1.015 to sweeten and bottle carbonate it. That worked well enough.
The cider tastes amazing except that it has a slightly bitter aftertaste that reminds me of white grapefruit. Any ideas how to avoid that?
I am thinking that this year I might try 20% Jona Gold and the rest Golden Delicious. I think that the sweetness is bang on. I also want to look into what is involved in forced carbonation as bottle carbonation is a little risky and takes a lot of time.
David