Hey folks!
I recently moved to a property that has apple trees so this year I decided I'd try my hand at making some hard cider!
Prior to harvest, I was using unpasteurized apple juice from the grocery store and found each batch to lean more towards a wine/ champagne taste with a hint of apple flavouring. I tried adding organic honey to one batch and it increased the % but the taste was still very bland. So in my last batch, I added varying teaspoons of simple sugar to each bottle (after adding dextrose and letting it sit for 24 hours prior to bottling for carbonation). I know, a potential bottle explosion waiting to happen but I wasn't able to pasteurize. The results were: the one that had 0 sugar added at the end came out like a prosseco and the one with the most sugar added was fairly sweet more along the lines of a Summersby.
Everything has gone relatively smooth so far but I am wondering if anyone has experience using raisins to back sweeten their cider or has any suggestions for other back sweetening options? Curious because a friend of a friend mentioned that he adds boiled raisins to his cider to give it some body and sweetness.
The ideal finished product is something that isn't overly sweet, like a Summersby, but at least has something more mouthy to offer.
Any and all help is very much appreciated! I've got 4 carboys that have been sitting in secondary since November and would like to start preparing to bottle.
I also have a package of hops that I was given and would love any advice on that.
Thank you in advance!
Cory
I recently moved to a property that has apple trees so this year I decided I'd try my hand at making some hard cider!
Prior to harvest, I was using unpasteurized apple juice from the grocery store and found each batch to lean more towards a wine/ champagne taste with a hint of apple flavouring. I tried adding organic honey to one batch and it increased the % but the taste was still very bland. So in my last batch, I added varying teaspoons of simple sugar to each bottle (after adding dextrose and letting it sit for 24 hours prior to bottling for carbonation). I know, a potential bottle explosion waiting to happen but I wasn't able to pasteurize. The results were: the one that had 0 sugar added at the end came out like a prosseco and the one with the most sugar added was fairly sweet more along the lines of a Summersby.
Everything has gone relatively smooth so far but I am wondering if anyone has experience using raisins to back sweeten their cider or has any suggestions for other back sweetening options? Curious because a friend of a friend mentioned that he adds boiled raisins to his cider to give it some body and sweetness.
The ideal finished product is something that isn't overly sweet, like a Summersby, but at least has something more mouthy to offer.
Any and all help is very much appreciated! I've got 4 carboys that have been sitting in secondary since November and would like to start preparing to bottle.
I also have a package of hops that I was given and would love any advice on that.
Thank you in advance!
Cory