Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider tastes like champagne
Thread Tools
Old 09-13-2010, 02:49 AM   #1
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: Nampa, Idaho
Posts: 333
Liked 23 Times on 17 Posts
Likes Given: 1

Default Cider tastes like champagne

Just bottled my first batch of cider. I tried the juice + pectic enzyme + yeast + time = hard cider. I wanted a sweeter, not so dry cider so I bottled at 1.010 FG and I will be doing the stove top pasteurization method. Just as with my first couple beers, I've been tasting/sampling at different stages so I can know what to look for in the future. At bottling this cider tasted like an undercarbed, semi-dry champagne. No real apple taste at all. Would this be "normal" (whatever that is...)? Will it get a little more "appley" as it conditions?

Thanks all!

cracked1 is offline
Reply With Quote
Old 09-13-2010, 02:52 AM   #2
Feedback Score: 0 reviews
AZ_IPA's Avatar
Join Date: Jun 2008
Location: The Cold Part of AZ
Posts: 48,479
Liked 7469 Times on 6194 Posts
Likes Given: 1321


Yes. Most un-backsweetened young ciders taste like dry white wine.

Depending on the yeast you used, you should get some "apple" back with age.

AZ_IPA is offline
Reply With Quote
Old 09-13-2010, 09:55 PM   #3
Feedback Score: 0 reviews
Pappers_'s Avatar
Join Date: Jan 2009
Location: Chicago
Posts: 13,196
Liked 1366 Times on 944 Posts
Likes Given: 2599


Try experimenting with your next batch by bottling at a higher fg, maybe 1.014, and see if that seems more 'appley'. Also, the juice/cider you use makes a difference. Perhaps experiment with a different variety/brand the next time.
Pappers_ is online now
Reply With Quote
Old 09-15-2010, 02:23 AM   #4
Feedback Score: 0 reviews
Join Date: Apr 2006
Location: Green bay, WI
Posts: 308
Liked 9 Times on 8 Posts
Likes Given: 2


I know its hard to do, but make them now for next year and they will be a whole different animal
eelpout is offline
Reply With Quote
Old 09-15-2010, 10:52 AM   #5
Feedback Score: 0 reviews
Join Date: May 2008
Location: Hawaii
Posts: 2,274
Liked 8 Times on 8 Posts


A few things I do.
I add between one to two cans of apple juice concentrate to back sweeten and boost the apple flavor. (I cold crash, and keg carb, then bottle that way). But it should also work if your heat pasteurizing.
Also, as noted above, time and patience is required. I find the apple flavor starts coming out at around month 4-5, and it is ready to drink at month 7 on for a dry apple cider with around 9% ABV and above. Lower ABV's will be ready sooner.

In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
Kauai_Kahuna is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider with Champagne Yeast Mesa512 Cider Forum 6 06-22-2009 12:13 AM
Champagne Cider jawats Cider Forum 27 05-06-2009 09:28 PM
Champagne Cider jawats Cider Forum 1 05-06-2009 08:15 PM
My cider tastes like... bernerbrau Cider Forum 9 10-21-2008 07:40 PM
How to make Cider Champagne? Olli Cider Forum 6 06-16-2006 02:53 PM

Forum Jump

Newest Threads