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flovorless?

Discussion in 'Cider Forum' started by commandercool724, Oct 9, 2009.

 

  1. #1
    commandercool724

    Well-Known Member

    Posted Oct 9, 2009
    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
     
  2. #2
    homebrewer_99

    Well-Known Member

    Posted Oct 9, 2009
    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...
     
  3. #3
    david_42

    Well-Known Member

    Posted Oct 10, 2009
    Taste it again next Fall. You want fast cider, don't add any extra sugar.
     
  4. #4
    commandercool724

    Well-Known Member

    Posted Oct 10, 2009
    if I dont add any extra sugar wont it be super dry and way less ABV
     
  5. #5
    homebrewer_99

    Well-Known Member

    Posted Oct 10, 2009
    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. ;)
     
  6. #6
    commandercool724

    Well-Known Member

    Posted Oct 10, 2009
    yea there is a small molasses flavor we used light brown sugar so it reall isnt comming through to much
     
  7. #7
    homebrewer_99

    Well-Known Member

    Posted Oct 10, 2009
    I bet it's really sweet though...;)
     
  8. #8
    commandercool724

    Well-Known Member

    Posted Oct 12, 2009
    it doesnt really taste that sweet it isnt over sweet at all
     
  9. #9
    CvilleKevin

    Well-Known Member

    Posted Oct 12, 2009
    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.
     
  10. #10
    Kauai_Kahuna

    Well-Known Member

    Posted Oct 12, 2009
    +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?
     
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