Is it possible to make a cider that does not taste like wine. I just finished up a cider and it is more of a wine then a cider. I really like cider but am not a wine drinker. does anyone have a good recipe that wont end up tasting like wine?
is it possible?
- Thread starter RTKBA
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Golddiggie
Well-Known Member
Post your recipe for starters... The yeast will play a big part in ciders (in mead too), so that choice is important...
As a rule, adding sugar to cider to increase the ABV will cause a "wine"like flavor. If you want your cider to taste like cider, keeping the ABV down, not adding sugar, and giving it plenty of time in the bottle will definitely help!
gregbathurst
Well-Known Member
These days, commercial ciders are pasteurised and backsweetened with concentrate and apple flavouring. Not very easy to do at home. Mainly, as yooper says, don't add sugar and try to get fresh pressed juice. Keeping the fermentation under 60 degrees will also help.
Check out www.makinghardcider.com
To make a simple draft-style cider, add pectic enzyme to store bought, preservative-free apple juice. Add Nottingham dry ale yeast. Let the fermentation progress for a few days and test the gravity. When the gravity is around 1.010, bottle the cider. Let bottle condition for a day or two, open a bottle to test the carbonation. When appropriately carbonated, follow the directions in the pasteurization thread.
To make a simple draft-style cider, add pectic enzyme to store bought, preservative-free apple juice. Add Nottingham dry ale yeast. Let the fermentation progress for a few days and test the gravity. When the gravity is around 1.010, bottle the cider. Let bottle condition for a day or two, open a bottle to test the carbonation. When appropriately carbonated, follow the directions in the pasteurization thread.
