Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > New guy needs help with cider
Reply
 
Thread Tools
Old 10-20-2012, 07:58 AM   #1
smrogers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Montgomery, Pa
Posts: 4
Likes Given: 2

Default New guy needs help with cider

I started my first batch of cider about one year ago, used dark brown sugar and raisons so the color is similar to gasoline only with a slight haze. It smells like hard whisky and taste harder with a bitter bite. I have close to 6 gallons and would hate to lose it all. Does anyone have any ideas or remedies to give it some taste and make it an ease on the pallet; as well as having people actually want to drink it. FYI first post


smrogers is offline
 
Reply With Quote
Old 10-20-2012, 04:20 PM   #2
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,775
Liked 1250 Times on 859 Posts
Likes Given: 2406

Default

Hi and welcome. Other than age and time, I'm not sure what else to suggest for you. You could try to backsweeten it to make it more palatable. Here's info on that www.makinghardcider.com

Also, in the cider forum here at hbt you'll find lots of info. I've moved your post there, take a look around. Also, in the cider forum other cidermakers will find it and perhaps chime in.


Pappers_ is offline
smrogers Likes This 
Reply With Quote
Old 10-20-2012, 06:28 PM   #3
UpstateMike
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Brockport, NY
Posts: 937
Liked 145 Times on 92 Posts
Likes Given: 22

Default

Quote:
Originally Posted by smrogers View Post
I started my first batch of cider about one year ago, used dark brown sugar and raisons so the color is similar to gasoline only with a slight haze. It smells like hard whisky and taste harder with a bitter bite. I have close to 6 gallons and would hate to lose it all. Does anyone have any ideas or remedies to give it some taste and make it an ease on the pallet; as well as having people actually want to drink it. FYI first post
What was your starting gravity and final gravity? How much sugar did you use? What yeast did you use?
__________________
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
UpstateMike is offline
 
Reply With Quote
Old 10-21-2012, 10:15 PM   #4
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 10,620
Liked 1718 Times on 1011 Posts
Likes Given: 4295

Default

And did you use yeast nutrient? Has the cider been under airlock the whole year? Did ever rack, or has it been sitting on the lees all this time? What kind of juice? Knowing your recipe & process will really help us to help you.
Regards, GF.
gratus fermentatio is offline
 
Reply With Quote
Old 10-21-2012, 10:38 PM   #5
gcastrat
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Plainfield, Indiana
Posts: 24
Liked 3 Times on 3 Posts
Likes Given: 2

Default

This seems a bit strange. Even the higher ciders I've brewed, with 3-5 lbs of honey added an a vigorous yeast have still tasted great after a year. Something tells me you are using a bad yeast and fermenting way to high to produce that amount of fusels. It's almost impossible to guess wihtout the specifics of your recipe and general fermentation temperatures. If it is in fact gasoline, I'll pay around $4/gallon for it. Oh wait, maybe $3/gal since the election is coming.
gcastrat is offline
smrogers Likes This 
Reply With Quote
Old 10-22-2012, 02:50 AM   #6
smrogers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Montgomery, Pa
Posts: 4
Likes Given: 2

Default

I used 118 campaign yeast starter and the juice was fresh cider from a press. I do not recall the grav. I do other than the finished was very close to 0, as for the rest it was racked x3 and kept sealed with an air lock covered at room temp. Sugar was combination dark brown and white cane, raisons were added also. I hope this helps it was a last min thing where we had access to the juice after a fire company function (Oct Fest) and 3 of us did not want it to go to waste.
smrogers is offline
 
Reply With Quote
Old 10-23-2012, 07:52 AM   #7
gratus fermentatio
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
gratus fermentatio's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 10,620
Liked 1718 Times on 1011 Posts
Likes Given: 4295

Default

MacIntosh juice can be a little bitter after fermentation. You might backsweeten & maybe add a bit of malic acid to get it a bit more balanced. Regards, GF.


gratus fermentatio is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider newbie - process questions for kegged sweet hard force carbed cider jfdimarco Cider Forum 3 02-23-2013 11:53 AM
Basic Cider Making Instructions - Peach/Apple Cider t_and_a_brews Cider Forum 7 01-18-2013 03:20 AM
Cider - Three days after pitching, cider smells sulfur like and rotten RustyPitchfork Cider Forum 2 10-18-2012 01:29 PM
What is Cider, as opposed to Wine?/Quince Cider critique petes Cider Forum 16 08-31-2011 06:17 PM
Still cider - backsweeten with cider and bottled - how to prevent bottle bombs ashyg Cider Forum 11 10-20-2010 03:10 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS