adding body - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > adding body

Reply
 
Thread Tools
Old 04-03-2012, 03:32 AM   #1
divi2323
Recipes 
 
Oct 2011
Blue Island, IL
Posts: 376
Liked 13 Times on 12 Posts



Gotten a few scoresheets back from competitions lately and though I've done well with some, a couple batches of my other brew has been a little disappointing. Mainly I think when the local judges drink cider their expectation is something sweet. A couple batches I've bottles sparkling and dry.

Another thing that has consistently come back is a lack of body. How do you guys give your cider more body while still keeping in line with traditional cider types?

 
Reply With Quote
Old 04-03-2012, 01:39 PM   #2
Daze
Recipes 
 
Dec 2011
Kalispell, MT
Posts: 656
Liked 19 Times on 16 Posts


Oats. You can either make "oat milk" as I did or steep the oats in some of the cider. It will add tons of body but does not change the flavor. Check out my recipes for directions on making "oat milk" It is under the creamy caramel apple cider.
__________________
- "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 04-03-2012, 01:50 PM   #3
divi2323
Recipes 
 
Oct 2011
Blue Island, IL
Posts: 376
Liked 13 Times on 12 Posts


Have a plan to make a batch of your oat caramel cider.

Most bjcp cider categories prohibit adding adjuncts otherwise I would add it. My question I guess is a traditional English cider is considered full body. Just wondering what I can use to bring the body into play. Mine come out fairly thin and crispy.

 
Reply With Quote
Old 04-03-2012, 02:11 PM   #4
GinKings
Recipes 
 
Apr 2008
Bridgewater, NJ
Posts: 582
Liked 15 Times on 15 Posts


Have you ever added tannin? Tannins help give body to red wine. English Cider is usually made with apples that are pretty high in tannins. I think American apples tend to have less tannin. You can buy grape tannin at your LHBS. Raisins can add tannins, but they are better used in a New England cider.

 
Reply With Quote
Old 04-03-2012, 02:20 PM   #5
brrman
Recipes 
 
Oct 2006
Indianapolis, IN, Indiana
Posts: 1,693
Liked 97 Times on 74 Posts


Can you use maltodextrine in cider? I use it in beer to add body, but not sure about cider.
__________________
8-Paws Brewing Co.
Tap 1:.Nostromo Full Thruster Simcoe Pale (10g)
Tap 2:.
Primary:.Lodovico's Fresh Squeezed IPA (10g)
Primary:.Mudpuddle Oatmeal Stout (10g)

 
Reply With Quote
Old 04-03-2012, 03:32 PM   #6
Daze
Recipes 
 
Dec 2011
Kalispell, MT
Posts: 656
Liked 19 Times on 16 Posts


keep in mind that sugar will also add to the body. You said most of yours were dry, but sugar can round out the body of the cider quite nicely.
__________________
- "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 04-03-2012, 04:38 PM   #7
jkoegel
Recipes 
 
Jan 2012
Rochester, NY
Posts: 122
Liked 6 Times on 6 Posts


You can add some crab-apples/juice to your next batch, or tannin powder from your LHBS. Start asking around your local orchards, I found one who still presses traditional "cider apples" once a year. You wouldn't want to eat one but I hear they make a phenomenal cider.

Yeast choice can make a big difference too. I used Lalvin EC-1118 in my first batch. Very dry finish not a lot of body. 2nd batch-Lalvin 71B-1122 gives a much fuller mouth feel with more body, not as tart or as dry at the finish.

Daze-- are you talking about back-sweetening? I always thought more sugar up front would contribute to a drier/less bodied cider.

 
Reply With Quote
Old 04-03-2012, 04:57 PM   #8
Pumbaa
I prefer 23383
HBT_LIFETIMESUPPORTER.png
 
Pumbaa's Avatar
Recipes 
 
Oct 2005
Milwaukee, Wisconsin
Posts: 7,262
Liked 75 Times on 56 Posts


oak cubes help a bit with the tannins. I prefer american over french due to the higher tannin content
__________________
Quote:
Originally Posted by P.J. O'Rourke
"There are just two rules of governance in a free society: Mind your own business. Keep your hands to yourself."

 
Reply With Quote
Old 04-03-2012, 05:39 PM   #9
bgeek
HBT_LIFETIMESUPPORTER.png
 
bgeek's Avatar
Recipes 
 
Mar 2010
Las Cruces, NM
Posts: 89
Liked 1 Times on 1 Posts


1. Add a can of apple juice concentrate (watch for preservatives) to the cider before fermentation.

or

2. Before or after fermentation, freeze the cider and skim off the ice.

 
Reply With Quote
Old 04-03-2012, 05:57 PM   #10
UpstateMike
Recipes 
 
Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Quote:
Originally Posted by jkoegel View Post
I always thought more sugar up front would contribute to a drier/less bodied cider.
If you let it ferment dry, yeah... but if you stop fermentation at 1.015...
__________________
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


Reply
Thread Tools



Forum Jump