flovorless?

[commandercool724]

I jsut brewed a batch of cider...
in a five gallob bucket with airlock

4 1/2 gallons jewel brand apple cider
4 lbs of brown sugar
lavin 71 B 11-22 yeast I dissoleved the sugar in juice than pitched the yeast I let ferment until bubbling stopped primed with 2/3 cups brown sugar

I just tasted it and it doesnt taste like much of anyting? its carbonated but it just doesnt taste like anything. is it because I only wiated like 6 days after bottling? I need help

 

[homebrewer_99]

We need more information...like what was your OG anf FG? How long did you let it ferment in the primary? Did you use a secondary? etc...

 

[david_42]

Taste it again next Fall. You want fast cider, don't add any extra sugar.

 

[commandercool724]

if I dont add any extra sugar wont it be super dry and way less ABV

 

[homebrewer_99]

Dryness and ABV are really a biproduct of the yeast you use.

As for no flavor, I doubt it's flavorless...with all that brown sugar there should be a maple/molasses flavor at least.

 

[commandercool724]

yea there is a small molasses flavor we used light brown sugar so it reall isnt comming through to much

 

[homebrewer_99]

I bet it's really sweet though...

 

[commandercool724]

it doesnt really taste that sweet it isnt over sweet at all

 

[CvilleKevin]

71B will ferment out very dry, no matter how much sugar you put in it. If you bottle it, it will taste like a decent, but very dry white wine in another 6-12 months. Next time try an ale yeast like S04, Nottingham, or US05, or a wheat yeast like 3068 and cold crash if you want something sweeter.

 

[Kauai_Kahuna]

+1 on using an ale yeast.
Using wine yeast strips a lot of flavour out of the cider that needs a lot of ageing to come back. Got a few just around a year old that are good now, back when they were one to two months old they tasted kind of hot with nothing else really detectable.
I have made a couple batches with WLP300 that were very good after 2 months.
I'm making two batches now with US-05, First batch was at 1.000 when I threw it into a keg from secondary to condition. Second batch is three weeks+ and still cloudy.
Next will be a batch or two with US-04.
Anyone have other suggestions?