Nerro
Well-Known Member
Hi everybody,
I have made cider a few times now and I must say I like it a lot. Hard cider is not a drink that one commonly encounters in bars/pubs here in the Netherlands and I'm starting to think that maybe it ought to be! It's especially good when it comes from the fridge all nice and cold and bubbly! Hmmm.....
But I digress.
All the times that I made cider I used store bought juice of several different brands (never mixed though). The difference in taste seemed to be negligible... Which made me wonder, would the cider taste better when made from juice that just came out of the apples. So I bought a bunch of apples, 10 of them. Jonagold brand, not too sweet, not too sour. I mashed them in our blender and strained the juice through a clean cloth. I boiled the juice for ten minutes to kill any microbes, during boiling I added 3,2 ounces of dextrose and a teaspoon of DAP. The volume was 1L exactly. I pitched ale yeast when the broth had cooled to 100 degrees Fahrenheit because I had to go somewhere and I had no more time. When I came back an hour later the juice was bubbling very hard already! I put an airlock on it and put it in a dark room at 20 degrees Celsius to ferment. It's really going crazy right now! I'm going to bottle it once it's cleared and I'm going to prime it with one heaped teaspoon of table sugar per 1/2 L.
Does anyone have any ideas why this may be fermenting so hard and does anyone have any idea how this will taste?
Any other suggestions/tips/criticism are appreciated.
I have made cider a few times now and I must say I like it a lot. Hard cider is not a drink that one commonly encounters in bars/pubs here in the Netherlands and I'm starting to think that maybe it ought to be! It's especially good when it comes from the fridge all nice and cold and bubbly! Hmmm.....
But I digress.
All the times that I made cider I used store bought juice of several different brands (never mixed though). The difference in taste seemed to be negligible... Which made me wonder, would the cider taste better when made from juice that just came out of the apples. So I bought a bunch of apples, 10 of them. Jonagold brand, not too sweet, not too sour. I mashed them in our blender and strained the juice through a clean cloth. I boiled the juice for ten minutes to kill any microbes, during boiling I added 3,2 ounces of dextrose and a teaspoon of DAP. The volume was 1L exactly. I pitched ale yeast when the broth had cooled to 100 degrees Fahrenheit because I had to go somewhere and I had no more time. When I came back an hour later the juice was bubbling very hard already! I put an airlock on it and put it in a dark room at 20 degrees Celsius to ferment. It's really going crazy right now! I'm going to bottle it once it's cleared and I'm going to prime it with one heaped teaspoon of table sugar per 1/2 L.
Does anyone have any ideas why this may be fermenting so hard and does anyone have any idea how this will taste?
Any other suggestions/tips/criticism are appreciated.
