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Old 11-12-2006, 11:30 PM   #1
Sep 2006
Posts: 10

I tried out making a cider just by taking some fresh pressed juice and doing the Camden tablets, yeast nutrient, added champagne yeast (as the brew store guy recommended) and let it take off. Today, I racked it over to my secondary and I stole a little sample out and it smells and almost tastes like tart champagne. I do indeed enjoy champagne however I was aiming for the main brand strongbow tasting cider. So, I added some splenda to the sample and tried to add some sweetness to it. The result seemed as though I would not be able to make of it anything similar to the ciders I've tried. I know this is a common topic with people being surprised with their results. I'm now looking for some straightforward answers on how to make something like strongbow or any other mainstream cider. As Iíve seen, most replies in this topic recomend back sweetening, but from what Iíve tasted there is little hope for my cider to resemble any commercial cider. Please tell me Iím wrong!
Thanks for your help!

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Old 11-13-2006, 12:02 AM   #2
Aug 2006
BC, Canada
Posts: 245
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Ciders take time to mature to their best flavors, and if you just racked to secondary, it's got a long way to go. Give it some time, LOTS of time. Taste it again in a few months (3 and 6 months), then try sweetening it if you still want to.

just my opinion, of course
the Nurse wants to know

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Old 11-13-2006, 12:53 AM   #3
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Oct 2005
Oak Grove, Oregon, USA
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Leave it in the secondary for 2-3 months. Hit it with K-sorbate and Campden & sweeten to taste.
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Old 11-13-2006, 10:37 AM   #4
May 2006
Posts: 192

I've used cider yeast and gotten good results after 6-8 weeks in bottles. It is not overly sweet but definately not dry. I used nothing to sweeten after and I did not halt fermentation.

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Old 11-13-2006, 01:10 PM   #5
Jan 2006
Lincoln, NE
Posts: 851
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My main advice is next time use an ale or cider yeast. They won't ferment out as dry as a champagne or wine yeast.

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Old 11-14-2006, 03:42 PM   #6
Sep 2006
Posts: 262
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Give it some time. My wife did a cider recently and after a few weeks it made me pucker, very tart and dry. After a few months however, it's much more mellow and I can drink it Not sweet, but not overly dry either.

I wouldn't mess with adding anything until it's at least a few months old. At that point if you want to sweeten it up, you can kill of the yeast and add lactose/sugar/honey/juice/whatever.

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