Dry Hopped Cider

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speakspress

speakspress

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Hello Fellow Ciderheads,

I recently cracked open a bottle of basic cider that I had dry hopped just a bit at bottling time. It was a bit of a surprise - I kinda liked it. It had a bit of a nose and my burps were nice and hoppy.

Anyone else had any experience with dry hopping their hard cider?

Sean
:mug:
 
dry hopping is putting hops in after the boil (typically the secondary fermenter, so you don't lose the aroma with the escaping CO2).

This is a way to get a lot of hop aroma with no real bitterness.
 
I did it at bottling time in just one champagne bottle to see if I'd like to do it again. I put about 5 pellets of Amarillo in and then waited about a week or two. It could have accepted more pretty easily. If I was going to do it on a larger scale I would next go 1/2 oz for 2.5 gallons in secondary for two weeks {EDIT} just to see what happens. I would just throw the pellets right in the carboy.
 

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