Hey Home brewers and Cider Makers!
My brother (a wine-maker), and I (brewer), are wanting to team together this
fall to make our first ever cider! We plan on using apples from a local orchard, a blend of red and green to give a nice acid balance.
We are imagining a nice semi-sweet sparkling cider. With a twist, instead of adding sugar, testing carbonation by taste, and then pasteurizing to get the semi-sweet carbonated product, we actually have what we consider a novel idea.
What if we where to make 2 gallons of wort from Marris Otter or American Two-row mashed at around 162, then concentrate the wort to a volume of 1 gallon to give a gravity of around 1.10. I am thinking we could use this to introduce un-fermentable sugars into the apple cider pre-fermentation, that way we could carbonate it like beer. Just add priming sugar and let the un-fermentable sugars add the sweetness.
Does anyone have any experience trying this? Any Advice?
My brother (a wine-maker), and I (brewer), are wanting to team together this
fall to make our first ever cider! We plan on using apples from a local orchard, a blend of red and green to give a nice acid balance.
We are imagining a nice semi-sweet sparkling cider. With a twist, instead of adding sugar, testing carbonation by taste, and then pasteurizing to get the semi-sweet carbonated product, we actually have what we consider a novel idea.
What if we where to make 2 gallons of wort from Marris Otter or American Two-row mashed at around 162, then concentrate the wort to a volume of 1 gallon to give a gravity of around 1.10. I am thinking we could use this to introduce un-fermentable sugars into the apple cider pre-fermentation, that way we could carbonate it like beer. Just add priming sugar and let the un-fermentable sugars add the sweetness.
Does anyone have any experience trying this? Any Advice?
