Wildest ciders you've created and it's taste

[MattBoivin]

I just want to know what kind of crazy ciders people have come up with. My wildest I've come up with is:

6 gallon carboy
3 gallons fresh squeezed apple juice
1 gallons fresh squeezed crab apple juice
1 gallon fresh squeezed cranberry juice
4 whole sliced oranges
2 whole sliced lemons
2 whole sliced limes
1 whole sliced grapefruit
1 packet EC-1118 champagne yeast
Yeast nutrient

Fermented in between 53-60 degrees

Primary lasted 2.5 weeks, racked/squeezed any juice from the melons and let it sit in secondary for 3 weeks

Added 1 gallon fresh apple juice to mixture, bottled and let age for 3 months.

Basically was like heaven in a bottle, slight carbonation, the apple flavour was the leading flavour - and the melons were the supported bitterness and sweetness.

It tasted like a cooler/exotic drink on steroids. Tasted smoother and better than any store bought or craft brewery drink I've ever seen.

Let me know what you've created

 

[Randzor]

How did you get it to finish fermenting in 2.5 weeks... I have some fermenting at 45-50 and its been going for 3 months

 

[csimmons21]

Where do you get crab apples or crab apple juice?


Long time reader - all cider

 

[MattBoivin]

How did you get it to finish fermenting in 2.5 weeks... I have some fermenting at 45-50 and its been going for 3 months

Champagne yeast works faster, and I had it in a heated room. I also wanted carbonation in my bottles!



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[MattBoivin]

Where do you get crab apples or crab apple juice?


Long time reader - all cider

I have a crab apple tree in my back yard, I live in ontario Canada those trees do good here.


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[tokerlund]

I like the idea of the grapefruit. I am thinking of a Graff with some grapefruit juice added and then hopped with Citra, Cascade and/or Centennial

 

[Randzor]

I have used Champagne yeast also...

 

[cthulu1975]

I have. Apple(honeycrisp)/pear nectar cider fermented with Brett B only. Tastes amazing just gotta bottle some up.


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[america]

I added the dregs from two bottles of Cascade Sang Nior to a basic cider recipe. It turned out quite sour and tasted almost just like Sang Nior. I really want to ferment more with that yeast, should have saved it.

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[MattBoivin]

I have. Apple(honeycrisp)/pear nectar cider fermented with Brett B only. Tastes amazing just gotta bottle some up.


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That sounds delicious.


My next batch will most likely be a fresh squeezed grape/peach cider. Peach and grape go together really well! Not adding sugar either. Letting it fully ferment and bottling it with some priming sugar!


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[Apple_bruiser]

I got two wilds for you.
Son of super freak:
3 gallons 100% apple juice
4 cups white sugar
1 jar grandma's molesses
Wlp099

Aged with oak spiral and anise seed

 

[Apple_bruiser]

And this one is still fermenting
6.5 gallon brewing bucket
20 cans fajc (2 gallons)
4 pounds white sugar
8 boiled cinnomin sticks
2 packets of lavlin ec1118
Topped with water till 6 gallon was in the bucket

It's bubblin like mad, sounds like cookin bacon

I ec1118 stops fermenting at 18% and I know I have enough sugar in there to get it to 18%
Then I will freeze distill this (thanks polar vortex)

Bam 32% abv
I will call it robotic ice monkey
Or Sui-cider

 

[bajaedition]

I go up to Apple Valley every fall and get 8 gallons of fresh squeezed apple cider, then I go to local farmers market and get enough fruit to get another gallon for each batch,
this year was raspberries
so I have 10 gallons of apple raspberry cider aging a bit it the closet

It finished real light so I had to back sweeten it.

Actually opened my first gallon last night. I am drinking it but think another 30 or 45 days till it will be best

OG 1.090
used some raisins and a little squeezed lemon
ec118