Hey guys,
I recently made a cyser and I learned some valuable lessons that would probably benefit other people, so here we go.
In apple juice the primary acid is malic acid. Some yeasts are able to metabolize some of the malic acid. One such yeast is Montrachet wine yeast, if you do a little research you can see which ones have this effect.
Montrachet can produce some good beverages, but the malic acid is actually something you want and need in the finish product- and the Montrachet may remove more than you want.
Before acid adjustment, the cyser just tasted weird, I'm not sure how to describe it but a bit of a funky flavor, kind of flabby, tasted overly sweet and not terribly like apple juice. The technical reason was that the pH was higher than it should have been, due to the removal of malic acid by the yeast.
First I added some lemon juice, which has a high concentration of citric acid. I knew I was on the right track because the flavor improved dramatically. 1/3 cup of lemon juice (into 3 gallons), I use fresh juiced lemons and a fine mesh filter to get most of the pulp out.
I then stopped being lazy and dusted off my pH meter that I have had for a while. I measured the pH to be 3.9- which is decent. For ciders and cysers they say the ideal range is 4.2 - 3.2 pH... I would say 4.2 is on the "low end"(or high end, depending on your frame of reference) of the acidity you want.
I then added 1/2 tsp of malic acid granules* - this is kind of a shot in the dark as I couldn't find a definitive answer as to how much to add. Anyway, mixed well and waited 24 hours, measured the pH at 3.5. It tastes good and has the acidic bite I was looking for. Essentially I added some of the malic acid back into the cyser that the yeast was able to metabolize during primary fermentation.
I think from now on I'm going to be taking the pH of all of my meads going forward, and adjusting the final pH in the 4.0 - 3.4 range depending on what type of mead I'm making and how it tastes. I think the general idea is that an "acid blend" is a mix of malic, tartaric, and citric adic and can be used for "general acidity" but if you pay attention to what fruits are added, you can further refine the acid profile.
*In the future I want to use the malic acid dissolved in distilled water to form an acid solution.
Any ideas or discussion on acidity are welcome.
I recently made a cyser and I learned some valuable lessons that would probably benefit other people, so here we go.
In apple juice the primary acid is malic acid. Some yeasts are able to metabolize some of the malic acid. One such yeast is Montrachet wine yeast, if you do a little research you can see which ones have this effect.
Montrachet can produce some good beverages, but the malic acid is actually something you want and need in the finish product- and the Montrachet may remove more than you want.
Before acid adjustment, the cyser just tasted weird, I'm not sure how to describe it but a bit of a funky flavor, kind of flabby, tasted overly sweet and not terribly like apple juice. The technical reason was that the pH was higher than it should have been, due to the removal of malic acid by the yeast.
First I added some lemon juice, which has a high concentration of citric acid. I knew I was on the right track because the flavor improved dramatically. 1/3 cup of lemon juice (into 3 gallons), I use fresh juiced lemons and a fine mesh filter to get most of the pulp out.
I then stopped being lazy and dusted off my pH meter that I have had for a while. I measured the pH to be 3.9- which is decent. For ciders and cysers they say the ideal range is 4.2 - 3.2 pH... I would say 4.2 is on the "low end"(or high end, depending on your frame of reference) of the acidity you want.
I then added 1/2 tsp of malic acid granules* - this is kind of a shot in the dark as I couldn't find a definitive answer as to how much to add. Anyway, mixed well and waited 24 hours, measured the pH at 3.5. It tastes good and has the acidic bite I was looking for. Essentially I added some of the malic acid back into the cyser that the yeast was able to metabolize during primary fermentation.
I think from now on I'm going to be taking the pH of all of my meads going forward, and adjusting the final pH in the 4.0 - 3.4 range depending on what type of mead I'm making and how it tastes. I think the general idea is that an "acid blend" is a mix of malic, tartaric, and citric adic and can be used for "general acidity" but if you pay attention to what fruits are added, you can further refine the acid profile.
*In the future I want to use the malic acid dissolved in distilled water to form an acid solution.
Any ideas or discussion on acidity are welcome.