Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Aged Cider - Flavor over age
Reply
 
Thread Tools
Old 11-12-2012, 04:13 PM   #1
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Liked 2 Times on 2 Posts

Default Aged Cider - Flavor over age

How much does the flavor change once aged ?

My recipe was only juice, brown sugar, and ale yeast. Should I expect it to taste different after aging ?

I tried it after a week and it tasted like a Granny Smith sour apple. Not bad, but I want it better. Is age the key ? Or should I add wine conditioner and apple extract flavoring and drink it now ?


kevinstan is offline
 
Reply With Quote
Old 11-12-2012, 04:33 PM   #2
solbes
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Ramsey & Akeley, Mn
Posts: 2,825
Liked 208 Times on 189 Posts
Likes Given: 102

Default

The apple flavor kind of disappears for awhile. I have only made 1 batch that was aged (#2 in carboy now). At 3 months the apple flavor started to come back. At 6 months it was crysal clear with no detectable yeast. Apple flavor got more refined up to the 11 month mark (where I'm at now). Unfortunately I only have a six pack left so there will be limited data from here on out

Batch #2 used a few cans of apple concentrate to boost the gravity and apple flavor. Also used brown sugar which may add a little flavor. Can't wait to try it, and I will bottle in a few weeks (@ 3 month mark).


__________________
Primary #1: Border Crossing Vienna II #2: Empty
Secondary #1
: Blackberry Rhubarb wine #2: Empty #3: Empty
Kegged
: Dusseldorf Altbier II
Bottles
: Big 50 Barleywine, Framboise Lambic, Russian Imperial Stout, Barolo Wine, Berry Rhubarb Wine, Black Currant wine
On Deck: BGSA, 2 Hearts IPA, Pumpkin Ale, RIS, Pre-Prohibition Lager
solbes is offline
 
Reply With Quote
Old 11-12-2012, 04:39 PM   #3
UlyssesGrant
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 20
Liked 1 Times on 1 Posts

Default

Not sure with ale yeast. I used champagne yeast, and based on what I've read, cider made with champagne yeast just keeps getting better and better with age. According to the bottle-pasteurizing mod on this forum, the sweeter, carb'd ciders don't age very well.
UlyssesGrant is offline
 
Reply With Quote
Old 11-12-2012, 05:29 PM   #4
kevinstan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 158
Liked 2 Times on 2 Posts

Default

I am really trying to "up" the flavor a little bit and want to try a few different things. As of now I have 2 gallons in carboys going secondary just waiting to be done. Any advise on what to do to make a more complex flavor from my simple recipe ? I am thinking of using the apple beer/wine flavoring and wine conditioner.
kevinstan is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oak Aged Cider Vinegar mr_goodwrench Cooking & Pairing 6 11-08-2011 03:34 PM
Adding Oak Aged flavor to an oatmeal stout GreenDragon Beginners Beer Brewing Forum 10 02-20-2011 01:05 AM
Off Flavor in bottle-aged beer xeerohour Bottling/Kegging 3 12-20-2010 11:33 PM
must my cider be aged? adanac58 Cider Forum 4 11-27-2010 05:05 AM
Oak Aged Cider mr_goodwrench Cider Forum 4 09-30-2010 01:39 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS