Anybody do soured cider?

[SanPancho]

Was making a quick batch today and went to go get some dry yeast out of the freezer. Noticed that I had some packets of Philly sour in there. Got me thinking of what a sour cider would be like. Then I recalled that there was also something about peach notes from the yeast.

Trying to think about whether that’s worth an experiment but my brain just keeps getting thrown off trying to combine those flavors.

crazy?

 

[Rish]

I was curious about that also but never got around to trying it. Not a lot out there that I can find but there is this:

https://www.homebrewtalk.com/threads/anybody-use-philly-sour-in-a-cider.696001/

Looks kinda promising so might be worth a shot. Good luck!

 

[DBhomebrew]

My absolute favorite commercial beverage in a can is Deer Snacks from Shacksbury Cider in Vermont. Wild, dry, sour.

 

[jdubdvdt]

I actually have done this...

I used Philly Sour in 6.5 gallons of Apple Cherry Motts. I called it Tart Vader. It is insanely sour because of the amount of glucose (I think) in the apple juice. I still poured a few glasses of it, but we joked in my home brew club that it would rip the enamel off your teeth.

I cut it 50/50 with non sour cider and it was pretty damn nice.

I also dry hopped a little bit of it with mosaic hops. ALSO amazing.