accidental orange in cider
- Thread starter hefwit
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HAREEBROWNBEEST
Well-Known Member
Wow, nice accident. I wonder if the acids in it will harm the yeast. What were the ingredients?
I have not, but depending on how large a batch you make it should ferment fine. (If it were all orange juice, itd be difficult. If its 10 cans apple, 1 orange, fine) dont know what the flavor might be like though.
Recipe was 11 16oz. Cans of Apple juice, and 1 12oz. Can of cranberry juice for a little color and tartness, and then the sleeper OJ. So it shouldn't affect much, but I was curious if anyone had internationally tried it.
Here's a recipe that calls for a little bit of citrus for balance when the proper apples cannot be obtained.
I haven't tried this yet.
http://www.urbanpeasantsf.com/events/2009/04-fermentedbev/hard_cider.pdf
I haven't tried this yet.
http://www.urbanpeasantsf.com/events/2009/04-fermentedbev/hard_cider.pdf
Update, this is the best cider I have made to date. It was good enough at bottling that I made another batch. The second batch I did use a 12 oz. can of pulp free OJ instead of a 16 oz. can of regular OJ to tone down the citrus abit. This was clean, crisp and had just enough residual sweetness and citrus tart, to make me want to pour a second (or third) glass.
HAREEBROWNBEEST
Well-Known Member
Nice, you never know until you try.
tristan1220
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I am going to try this!! So... You used a can of pulp free concentrate, mixed with water?
johnny5000
Active Member
How much water went into the batch?
update: I have decided that this is still a bit sour/acidic. I brewed another batch and left out the cranberry cocktail concentrate and substituted another 12 oz. can of apple concentrate. Currently bubbling away at about one bubble/ second. Second batch is in secondary with a SG of 1.00. should be ready to bottle soon.
