I just tasted my first Hard cider after a very green 2 weeks in the bottle. I realize it needs to age for a while, but I wanted to give it a test. My recipe was 4 gallons of premium apple juice, 2 cups of brown sugar and Red Star Pastuer Champagne yest. Fermented for 4 weeks in a glass carboy and bottled. Threw in a couple of cups of raisins during primary fermentation.
I knew the cider would be dry, but it actually tastes like a very clean, dry champagne with barely any apple flavor. My wife is a wind buff and she is very impressed. A little disapointed that it does not have a traditional cider taste, but it doesn't hurt to have 40 bottles of champagne in my basement. Have others ended up with this flavor? Curious to see how it improves in 3 or 6 months.
I knew the cider would be dry, but it actually tastes like a very clean, dry champagne with barely any apple flavor. My wife is a wind buff and she is very impressed. A little disapointed that it does not have a traditional cider taste, but it doesn't hurt to have 40 bottles of champagne in my basement. Have others ended up with this flavor? Curious to see how it improves in 3 or 6 months.
