adding tartness - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > adding tartness

Reply
 
Thread Tools
Old 03-08-2012, 01:25 AM   #1
fendermallot
Recipes 
 
Feb 2011
Beaverton, OR
Posts: 162



Is there a way to add tartness to a cider? I just tasted a batch I bottled 10 days ago (I know it needs another 10 days at least to finish carbing) and I love how light it is. I like the flavor so far but I couldn't help but wish it finished a bit tarter.

Is there a way to add that for those of us who don't have access to an apple press (or room to make one)?

My wife suggested using her steam juicer this year on crab apples but I thought getting juice that hot might set the natural pectins and make it cloudy (which if the only side effect is aesthetics, I'm ok with it).

Anyway, Suggestions welcome.

Also, What I made is a "normal" cider.

5gal juice
2 cups dextrose
Montrachet


That's it.

 
Reply With Quote
Old 03-08-2012, 01:59 AM   #2
Daze
Recipes 
 
Dec 2011
Kalispell, MT
Posts: 656
Liked 19 Times on 16 Posts


add some acid to it when you are making it. A lot of people use acid blend, which is a blend of the three most common acids found in fruit: citric, malic and tartaric. However for cider I prefer malic acid alone because it is the acid in green apples.
__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
Reply With Quote
Old 03-08-2012, 02:25 AM   #3
fendermallot
Recipes 
 
Feb 2011
Beaverton, OR
Posts: 162


Thanks!

 
Reply With Quote
Old 03-08-2012, 08:12 AM   #4
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


agreed, try some malic acid, readily and cheaply available from wine making shops, or the juice from tart apples like granny smiths which unlike crabs you can get year round. crab apples will give you a nice hit of tannin, but may or may not be tart. it can be hard to tell when you taste them since the astringency of the tannins tends to overwhelm your whole tongue. and each variety is different so you never know until you try. they juice very well in a kitchen/centrifugal juicer but i don't know about a steamer.

 
Reply With Quote
Old 03-09-2012, 12:46 AM   #5
UpstateMike
Recipes 
 
Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Quote:
Originally Posted by dinnerstick View Post
... or the juice from tart apples like granny smiths which unlike crabs you can get year round.
Pretty sure you can get crabs year round too, if you aren't careful.
__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
Reply With Quote
Old 03-09-2012, 08:03 AM   #6
dinnerstick
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


Quote:
Originally Posted by UpstateMike View Post
Pretty sure you can get crabs year round too, if you aren't careful.
Boom!

 
Reply With Quote
Old 03-09-2012, 07:57 PM   #7
Robusto
Recipes 
 
Aug 2008
Hoboken, NJ
Posts: 126
Liked 6 Times on 4 Posts


I love using tart cherries in my cider and cysers. My locak health food stor sell tart cherry juice concentrate wich works well.

 
Reply With Quote
Old 03-21-2012, 12:43 AM   #8
fendermallot
Recipes 
 
Feb 2011
Beaverton, OR
Posts: 162


Just juiced 3#'s of sour pie cherries using my wife's steam juicer. Took me about 30min from frozen. Almost no clean up. Was great. I got almost 2 full quarts of juice from them. No pulp, at all! It's beautifuly clear!

Will let you know how it turns out

 
Reply With Quote
Old 03-22-2012, 07:48 PM   #9
UpstateMike
Recipes 
 
Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Any suggestions as to how much malic acid to add per gallon? I'm also guessing that this would be in the bottling bucket.
__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
Reply With Quote
Old 03-22-2012, 08:26 PM   #10
Daze
Recipes 
 
Dec 2011
Kalispell, MT
Posts: 656
Liked 19 Times on 16 Posts


depends on the desired tartness, how tart the apples were and how much back-sweetening you will be doing. Basic rule I follow is 1/2 to 1 tsp per gallon. I use less if the juice is some what tart and more if I am back-sweetening. I add it before I ferment but could easily be added in a bottling bucket after. The biggest advantage to adding it at the beginning is a higher acid must is less likely to get an infection.
__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
adding oak.... nwaite Cider Forum 6 11-16-2011 11:26 PM
Add tartness to cider? TXBrewGuy Cider Forum 5 04-14-2011 09:03 PM
Combating Tartness and Lack of Body Bush_84 Cider Forum 14 05-04-2010 01:39 AM
Tartness myleviathan Cider Forum 7 08-15-2008 01:49 PM
Tartness, what can i do? Klainmeister Cider Forum 3 08-15-2007 07:52 PM


Forum Jump