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Old 11-17-2009, 11:25 PM   #1
Nov 2009
Posts: 71

Hi guys,
I did cider from apple last years, about +- 100 liters. I got around 6% from it, and I racked it for around 6 months.

I don't know why, but it doesn't really taste alot. Like if you added water to apple juice. Also, it's really unsweetened.

What can I do with it?

I ended up doing some 'eau de vie' with a part of it...

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Old 11-17-2009, 11:35 PM   #2
Jan 2009
Oregon.. Go Beavs!
Posts: 632
Liked 17 Times on 16 Posts

You can kill of the yeast and back-sweeten with sugar or apple juice concentrate

or let it sit for another 6 months and the apple taste should come out more.

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Old 11-18-2009, 02:07 PM   #3
Beer Gnome
Teromous's Avatar
Sep 2009
Virginia Beach, VA
Posts: 2,968
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In cases like this I think it's best to infuse with additives or add another fruit and let it take over. If there is a severe lack of flavor, sugar won't bring it out. Adding concentrate (as beernip mentioned) will help and 100L is a too much to just throw out.

"Flat" hard ciders are normally caused by the apple variety choice. Higher tannin content will provide more body and tart apples will give it a more robust presence.

If you continue to see the same problems in your hard ciders and don't have access to other apples, I would suggest boiling your cider. I would then recommend buying grape tannin and pectic enzyme (both are fairly cheap). This will raise the gravity of your cider by removing water (pectic enzyme will help in clearing after boiling), and the grape tannin will...well it'll add more tannin.

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Old 11-18-2009, 04:04 PM   #4
digdan's Avatar
Aug 2005
Pasadena, CA
Posts: 494
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I would suggest stabilizing the yeast then using "coffee-house" apple flavoring syrup. I have had rave reviews by doing this exact method. Torani Apple Syrup can be purchased at bulk providers for businesses, like Cash and Carry.

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