spacemanzero
Member
Okay after spending most of the day trying to see if this topic had already been discussed, I am having no luck. So I am going to start a new thread to address it. If you are aware of a thread that has already discussed this, then please point me to it.
I made a recipe of cider this weekend that called for a can of pears to be blended up to go into the primary fermentation along with the apple juice. This got me to thinking about my regular batches of cider I make. The amount of readily available freshly pressed cider is next to non-existent here where I am, or it is just too expensive to have it sent to me. That is why I am more than content to going down to the local store and getting Apple juice. I have made many batches using store juice and they have all come out great. However, there is always room for improvement.
Here is where I get to the point, going back to what I made this past weekend with the blended up pears along with pectic enzyme, this got me thinking about doing the same thing with regular apples. I would still be using regular apple juice, but also adding in blended up apples. Maybe getting a few granny smith apples and blending them up along with some pectic enzyme. My thinking is that it would give the cider some tartness. Something you normally don't find with store bought juices (at least in my opinion). I would like to think that this might help add a little something extra to the flavor. I know it would boost the sugar level and give me a higher gravity, but what I am really interested in getting is more of the apple characteristics in the cider. Just looking for any one who has done this and what they have experienced.
I made a recipe of cider this weekend that called for a can of pears to be blended up to go into the primary fermentation along with the apple juice. This got me to thinking about my regular batches of cider I make. The amount of readily available freshly pressed cider is next to non-existent here where I am, or it is just too expensive to have it sent to me. That is why I am more than content to going down to the local store and getting Apple juice. I have made many batches using store juice and they have all come out great. However, there is always room for improvement.
Here is where I get to the point, going back to what I made this past weekend with the blended up pears along with pectic enzyme, this got me thinking about doing the same thing with regular apples. I would still be using regular apple juice, but also adding in blended up apples. Maybe getting a few granny smith apples and blending them up along with some pectic enzyme. My thinking is that it would give the cider some tartness. Something you normally don't find with store bought juices (at least in my opinion). I would like to think that this might help add a little something extra to the flavor. I know it would boost the sugar level and give me a higher gravity, but what I am really interested in getting is more of the apple characteristics in the cider. Just looking for any one who has done this and what they have experienced.