Ss Brewtechís Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > i like champagne but... this is not what i wanted.
Thread Tools
Old 11-12-2006, 11:30 PM   #1
Feedback Score: 0 reviews
Join Date: Sep 2006
Posts: 10
Default i like champagne but... this is not what i wanted.

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!

sbuoncri is offline
Reply With Quote
Old 11-13-2006, 12:02 AM   #2
Feedback Score: 0 reviews
Join Date: Aug 2006
Location: BC, Canada
Posts: 245
Liked 3 Times on 3 Posts


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

Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead
NurseNan is offline
Reply With Quote
Old 11-13-2006, 12:53 AM   #3
Feedback Score: 0 reviews
david_42's Avatar
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,575
Liked 144 Times on 136 Posts


Leave it in the secondary for 2-3 months. Hit it with K-sorbate and Campden & sweeten to taste.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk
david_42 is offline
Reply With Quote
Old 11-13-2006, 10:37 AM   #4
Feedback Score: 0 reviews
Join Date: May 2006
Location: Minnesota
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.

Secondary: Newcastle Clone
Bottled: Chocolate Caramel Cappuccino Porter, Vanilla Cream Ale, American Wheat
Party pigs: Hex Nut Brown Ale
Up Next:
veggiess is offline
Reply With Quote
Old 11-13-2006, 01:10 PM   #5
Feedback Score: 0 reviews
Join Date: Jan 2006
Location: Lincoln, NE
Posts: 851
Liked 2 Times on 2 Posts


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.
alemonkey is offline
Reply With Quote
Old 11-14-2006, 03:42 PM   #6
Feedback Score: 0 reviews
Join Date: Sep 2006
Posts: 262
Liked 1 Times on 1 Posts


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.

debtman7 is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Elderflower 'Champagne' - Add champagne yeast or not? onelegout Wine Making Forum 0 06-12-2009 10:02 AM
Champagne Beer Jimbob General Techniques 16 07-27-2008 09:17 PM
Champagne cap-able brands? Zymurgrafi Bottling/Kegging 6 04-12-2007 02:38 AM
champagne corks D*Bo Bottling/Kegging 6 07-02-2006 11:32 PM
Champagne Wit brackbrew Recipes/Ingredients 4 05-27-2006 06:01 PM

Forum Jump

Newest Threads