Bent-Brewer
Well-Known Member
- Joined
- Oct 16, 2014
- Messages
- 119
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I got to thinking, which is never a good thing... But I'm tempted to do an experimental batch of cider. Haven't quite gotten to specifics quantities yet, but so far:
Apple juice
Saison yeast
Oak shavings/dust
Frozen/organic morello cherries
Honey (backsweeten to taste)
I figure 2 weeks in primary at 75F with oak shavings, then rack into secondary onto the cherries for 2(?) weeks. Transfer it off, stabilize, and backsweeten to taste.
My attempt at logic behind this is that a saison yeast could add some interesting tastes to a cider, especially paired with sour cherries. I'm not quite going for a full-on brett/farmhouse cider (yet). Oak would help provide some tannins, and supposedly oaking during fermentation vs after will give different characteristics due to the yeast. At least, it does for wine. The cherries just sound good to me and I feel like it could pair well with the yeast- I could be way off base on this. Finally, the honey would help balance with the tart/dry taste I'm expecting. Sort of a funky twist on a Zombie Killer.
Thoughts/suggestions would be much appreciated. Anything from tweaks to the ingredients, words of encouragement (or warning), etc. I have no idea how much oak or cherry to add, so I've got some work cut out for me. I probably won't be able to start this all too quickly- I need to refill my kegs with the standard stuff before starting any experiments in my pipeline.
Apple juice
Saison yeast
Oak shavings/dust
Frozen/organic morello cherries
Honey (backsweeten to taste)
I figure 2 weeks in primary at 75F with oak shavings, then rack into secondary onto the cherries for 2(?) weeks. Transfer it off, stabilize, and backsweeten to taste.
My attempt at logic behind this is that a saison yeast could add some interesting tastes to a cider, especially paired with sour cherries. I'm not quite going for a full-on brett/farmhouse cider (yet). Oak would help provide some tannins, and supposedly oaking during fermentation vs after will give different characteristics due to the yeast. At least, it does for wine. The cherries just sound good to me and I feel like it could pair well with the yeast- I could be way off base on this. Finally, the honey would help balance with the tart/dry taste I'm expecting. Sort of a funky twist on a Zombie Killer.
Thoughts/suggestions would be much appreciated. Anything from tweaks to the ingredients, words of encouragement (or warning), etc. I have no idea how much oak or cherry to add, so I've got some work cut out for me. I probably won't be able to start this all too quickly- I need to refill my kegs with the standard stuff before starting any experiments in my pipeline.