theguy
Well-Known Member
I made a batch of apple wine and a batch of hard cider in September. The wine turned out great and is now aging. The cider, on the other hand, didn't turn out so great. The recipe I used for the cider is below:
-6 gallons of fresh pressed cider.
-White labs 'English Cider Yeast'
-Juice from 1 Lemon
-1/2 gallon of water with 6 cups of dissolved sugar (used cane sugar)
My brew notes are as follows:
9-20 - pitched yeast - SG 1.062
10-07 - 1.040
10-17 - 1.021
11-3 - FG - 1.008 - added campden tablets and sulfite to stabilize
11-6 - Bottled
While I bottled I sampled some of the cider and it tasted fine. I sampled one of the bottles last week and it didn't taste very good. In fact I tried some of the wine I made from the same batch of fresh cider and it was fine. The initial taste of the cider is ok, however there is a distinct very bitter aftertaste. The main difference in the process with the cider was that I didn't rack during fermentation. Let me know what you think.
-6 gallons of fresh pressed cider.
-White labs 'English Cider Yeast'
-Juice from 1 Lemon
-1/2 gallon of water with 6 cups of dissolved sugar (used cane sugar)
My brew notes are as follows:
9-20 - pitched yeast - SG 1.062
10-07 - 1.040
10-17 - 1.021
11-3 - FG - 1.008 - added campden tablets and sulfite to stabilize
11-6 - Bottled
While I bottled I sampled some of the cider and it tasted fine. I sampled one of the bottles last week and it didn't taste very good. In fact I tried some of the wine I made from the same batch of fresh cider and it was fine. The initial taste of the cider is ok, however there is a distinct very bitter aftertaste. The main difference in the process with the cider was that I didn't rack during fermentation. Let me know what you think.