Adding Flavor By Racking Onto More Apples

Has anyone tried fermenting out a batch of sweet cider, then racking on top of say some Granny Smiths to add tartness and so forth? If so, how did it turn out?

Unless someone has good reason(s) not to do it, I think I'm going to try it; I'm just curious if anyone has done it, and if so, whether they have any advice as to tweaking the procedure, etc. Otherwise, I guess I'll just post my results when I've finally bottled.

Getting read to do that but with cranberries. Still haven't reached FG although its close. When it does it should be simple.

corwin3083 said:

Has anyone tried fermenting out a batch of sweet cider, then racking on top of say some Granny Smiths to add tartness and so forth?

Click to expand...

I have not tried this, but it does sound interesting.

How were you planning on having the apples that you rack on to? Quartered? Peeled? Pureed?

UpstateMike said:

I have not tried this, but it does sound interesting.

How were you planning on having the apples that you rack on to? Quartered? Peeled? Pureed?

Click to expand...

Same as if I was making a beer: chop them, freeze them, thaw them, rack on top of them. Wasn't planning to peel them unless someone recommends it specifically, but I was planning to core them.

Will you campden treat them at all? How will you make sure they're clean?

corwin3083 said:

Same as if I was making a beer: chop them, freeze them, thaw them, rack on top of them. Wasn't planning to peel them unless someone recommends it specifically, but I was planning to core them.

Click to expand...

Unless they are organic grown Granny Smiths, I'd peel them to get rid of potential pesticides. It would also expose more surface area of apple, and I really don't see the peel providing any benefit to the cider.