Jonathan sold his brew equipment and I picked up the 5 gallon fermenters. Three of them had these ciders, which have been bulk conditioning in secondary for almost 2 years. I drew samples from each and took gravity reading and tried them. I think I have the brews correct based on a tag on one, anf the color and taste of the others.
The Apfelwein - FG is 1.000, aroma is full of apples and clean, flavor is vinous and cleanly complex. Very dry. This is a good one. I'm not going to leave it still. No heat or booziness. I'll prime it with corn sugar and fresh yeast and bottle it in a week or so.
Graham's English Cider - FG is 1.004, lot's of apple in the aroma, low complexity, dry tart almost peppery. No heat or booziness. It needs help. I added Saigon Cinnamon (cassia), Szechuan peppercorn, and Chinese Liquorice root. I will prime with sugar and yeast in a few weeks and bottle. Hoping to increase the peppery complexity, add some glycerin sweetness and slippery body. Like a hint of Cinnamon candy apple soda and heat to go with tamales or chili.
Brandon O' Graff - FG is 1.008, interesting aroma and aroma with hints of both apple and barley, drinkable but a little unusual, slightly bitter, smooth back notes. No heat or booziness. Needs help. I added Ceylon (true) Cinnamon, Chinese dry Ginger Root, and Chinese Liquorice root. I will prime with sugar and yeast in a few weeks and bottle. Hoping to layer spice flavors over the smoothness and bring faint sweetness and depth to the mouthfeel.
We'll see how it goes. I'll be sure to share a few bottles of each with Jonathan if they improve as planned.
