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Old 11-04-2010, 02:19 AM   #1
Sep 2010
Winona, MN
Posts: 39

So I am one for one in successful batches of hard cider. I'm just using store bought, preservative free cider in my mix. In the end it had a GREAT flavor, and after about a month it's real flavor started to come back around.

What I'd like to do though is retain more of the APPLE flavor to the drink. Right now I have a tart, non-bubbly, somewhat apple champagne taste.

Any advice as to keeping the apple flavor as well even though it's fermenting dry? (Yeast changes, additions, etc?)
Primary: Hard Cider Batch #2
Secondary: Spotted Cow Clone
Bottled: Oatmeal Stout (Midwest Supplies Kit)
Hard Apple Cider
Big Ben Pale Ale (Midwest Supplies Kit)

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Old 11-04-2010, 02:32 AM   #2
Jul 2009
Posts: 5,068
Liked 265 Times on 226 Posts

use lallemand 1187, or if that's what you used, use montrachet. if you used pure cider... etc... we need your recipe to see what problems your recipe has. yeast changes from what to what?
There is no "i" in denial.

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Old 11-04-2010, 06:49 PM   #3
May 2008
Oakland, California
Posts: 1,415
Liked 26 Times on 14 Posts

Use an ale yeast, which will leave a little more sugars when fermented all the way. But really the way to get apple flavor back into dry cider is to age it. No, not one month, not two months, not even 4 months. Just stick it away and let it sit.

Also, you don't expect dry white wine to taste like grapes do you? dry mead to taste like honey? so why do people expect dry cider to taste like apples?
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

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