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Old 10-13-2012, 03:12 PM   #1
BrownBottle
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Hey All - So my primary fermentation is complete. I took a test drink of it and was rather disappointed. It was very clear but also pretty bland and watery.

Will secondary fermentation correct this? Is this normal?

Thank you!

 
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Old 10-13-2012, 03:15 PM   #2
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Racking to a second vessel will do NOTHING for you. Bottle it when its ready and try it once carbonated. Carbonation (to the correct level) will transform the beer.
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Old 10-13-2012, 04:28 PM   #3
BrownBottle
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If I plan on back sweetening to give it some more flavor, would a secondary fermentation be needed to keep the alcohol content at around 5 -6 %?

 
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Old 10-13-2012, 05:32 PM   #4
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Quote:
Originally Posted by BrownBottle View Post
If I plan on back sweetening to give it some more flavor, would a secondary fermentation be needed to keep the alcohol content at around 5 -6 %?
In order to do that you'll need to stabilize the cider so that you don't get more fermentation.
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Hopping Tango Brewery

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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 10-14-2012, 01:07 AM   #5
agent44
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Also after a few months I find some of the appley flavor comes back, but I brew all my ciders with black tea for extra tannin.

 
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Old 10-14-2012, 01:24 AM   #6
LeBreton
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As agent44 touched on, this is the result of making a cider from dessert apples. Once fermented, these one dimensional apples loose all character and become bland cider. Adding tannin (as mentioned) and malic acid should help revive the cider along with aging.
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Old 10-14-2012, 02:46 AM   #7
BrownBottle
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Quote:
Originally Posted by LeBreton View Post
As agent44 touched on, this is the result of making a cider from dessert apples. Once fermented, these one dimensional apples loose all character and become bland cider. Adding tannin (as mentioned) and malic acid should help revive the cider along with aging.
And here I thought I was doing the right thing by getting fresh cider from a local orchard Thanks for the information.

Can I add the malic acid at any time or would it be best to do it during secondary ferment or bottling?

 
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Old 10-14-2012, 01:12 PM   #8
LeBreton
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Anytime is fine, I like to do it in the bottling bucket just before filling.
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Old 10-15-2012, 12:53 AM   #9
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Quote:
Originally Posted by BrownBottle View Post
And here I thought I was doing the right thing by getting fresh cider from a local orchard Thanks for the information.

Can I add the malic acid at any time or would it be best to do it during secondary ferment or bottling?
You were doing the best thing........depending on the mix of apples used for pressing. Next time ask what varieties were used, ideally you want a nice mix of tart and sweet. If the varieties all tend to the sweet side you can compensate by adding tannins and acids. Unfortunately most commercial growers raise eating varieties unless they specialize in cider making.
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Old 10-15-2012, 03:18 AM   #10
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Oct 2012
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Quote:
Originally Posted by roadymi View Post
You were doing the best thing........depending on the mix of apples used for pressing. Next time ask what varieties were used, ideally you want a nice mix of tart and sweet. If the varieties all tend to the sweet side you can compensate by adding tannins and acids. Unfortunately most commercial growers raise eating varieties unless they specialize in cider making.
I've heard of people using black tea for extra tannins. When and how do you add this? Just toss a couple of bags in the primary? Or brew separately and add later?

 
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