Ginger Citrus Cider BJCP cat?
- Thread starter phug
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
C2E. Cider with Herbs/Spices
This is a cider with any combination of “botanicals” added.
Hopped ciders are included in this category. Other examples are
ciders with “apple pie” spices (cinnamon, nutmeg, allspice),
ginger, lemon grass, herbal tea blends, etc.
This is a cider with any combination of “botanicals” added.
Hopped ciders are included in this category. Other examples are
ciders with “apple pie” spices (cinnamon, nutmeg, allspice),
ginger, lemon grass, herbal tea blends, etc.
phug
Well-Known Member
thanks, that seems to be the consensus. I'm trying to build on my existing ginger cider recipe, thinking of ways that I might be able to modify it to pick up a few extra points. With just the ginger I submitted it as C2E and did well.
phug
Well-Known Member
Finally pulled the trigger on this. 3 gallon batch 300g ginger, 30 g fresh peeled orange zest.
I'm intentionally trying to keep the fermentation subdued, but I opened the ferm chamber and there's a pleasant and noticeable orange zest aroma. As long as I don't have fermentation issues from a slow start, I think this will work out well.
I'm intentionally trying to keep the fermentation subdued, but I opened the ferm chamber and there's a pleasant and noticeable orange zest aroma. As long as I don't have fermentation issues from a slow start, I think this will work out well.
chevalcider
Well-Known Member
I bought some citrus cider from Seattle Cider the last time I was in the US of A and I enjoyed it!
phug
Well-Known Member
Julienned into 1/4 inch sticks chopped 3/4-1 inch long.
My last two ginger ciders were 75 g per gallon and I felt they could use more, you really only got any ginger bite towards the end of the bottle.
So I kicked it up a notch.
My last two ginger ciders were 75 g per gallon and I felt they could use more, you really only got any ginger bite towards the end of the bottle.
So I kicked it up a notch.
phug
Well-Known Member
Bottled this yesterday. I had to add some clementine zest a few weeks back, since the orange aroma all took off out the airlock. Flat sample left over from bottling day tastes like a bite of clementine in my cider and has a small little bite to it. I think this turned out well.
Make sure you list all your ingredients. This past weekend at the Cider Days competition a lot of C2E entries got dinged since the cider makers left that area blank on their entries but the ciders had obvious adjuncts. Even if your have a 'secret ingredient' you should list it if it's perceptible
since you said "a lot" of entries I assume the info was provided on SOME C2E entries? I've gotten super frustrated with competition software that doesn't get info to the judges...
