Cider Flavouring? Need Ideas

[boomslang]

Hi folks, as a brief back story, I'm off travelling at the end of Feb and have brewed a brilliant 8.1% still apple cider to age in cork bottles while I'm away.

I've only made a 5L batch and it's very dry, (1.001), so was thinking of back sweetening with certain juices. If I split the batch into 3 ways, my idea was to backsweeten one with apple juice, one with honey and one with something else.

I guess the apple juice and honey will create basic, medium sweet 'cider' flavours depending on how much I add, but can you guys recommend something a little more interesting as a 3rd option? Preferably one you've had experience with.

Peace! x

 

[Drewed]

I like cherries with my apples.

 

[paneubert]

Pineapple. Or peanut butter flavoring.

 

[ROLLTIDE]

Crystallized ginger is really good as well. I've been eyeballing some vanilla paste and powder on Amazon, just haven't pulled the trigger. I have a gallon of apfelwien sitting on an ounce of oak beans i soaked in Fireball for a week, I'll have to post updates on that one in another week.

 

[ddibbern5]

I’ve used Knudsen or Lakeland Tart Cherry.
I also added a bit of local honey and concentrated cider to same batch

 

[madscientist451]

My 2 cents: Perform blending trials to find the flavor combinations that suit your taste.
You mentioned Apple Juice and Honey, perhaps use them together. If your cider is already tart, using raspberries or sour cherry may not work.
There's no advantage to aging the cider in cork bottles. You can just age in in bulk, or transfer to 1/2 gallon jugs, blend in some juice or concentrate when you feel like it. Frozen apple juice concentrate is better than apple juice because you won't be diluting your ABV, (unless you want that).
If you don't do something to stabilize your cider, whatever you add to it will make the yeast kick off again, and the re-fermented version won't be anything like your blending trial.
If you blend up a 1/2 gallon batch, keep it in the fridge and drink it within a few weeks, you don't have to bother with stabilization.

 

[MarkKF]

I like cherries with my apples.

Or cranberries! Otherwise it’s just freeze concentrated fresh cider.

 

[bmd2k1]

I like using 100% Fruit concentrates from Brownwood Acres.....so far Tart Cherry & Wild Blueberry....and gonna snag their Raspberry soon.

 

[CKuhns]

Yes you can back sweeten with juice. Have you thought of infusing whole fruit?

I have had great success with adding fruit to a very dry cider. Freeze the fruit thaw and place in a sanitized mesh bag. Typically use 1 pound per gallon of cider for 4 to 14 days depending on the fruit and flavor profile you prefer..

Like juice, the fruit brings sugars and fruit flavor. Fruit i have tried and liked...
Blackberries, Cherries, Strawberries, Blueberries, Cranberries

Just a thought...

 

[bmd2k1]

...anyone else tried Peanut Butter Powder (PBP)? I'm experimenting with different ratios now...post fermentation. Goal is to create a viable PB&J cider

Cheers!

 

[MarkKF]

I like using 100% Fruit concentrates from Brownwood Acres.....so far Tart Cherry & Wild Blueberry....and gonna snag their Raspberry soon.

View attachment 556318

Where can you get them and how much do they cost?

 

[bmd2k1]

100% fruit concentrates I use come from www.brownwoodacres.com in Northern MI. I don't recall exact pricing...its available on site. A little bit of this stuff goes a long way [emoji16]

 

[MarkKF]

So just asking do you add till you hit a desire s.g. or what?

 

[Blacksmith1]

I looked those up and can't find the mix ratio. how much juice can you get out of a quart?

 

[Blacksmith1]

Where can you get them and how much do they cost?

I saw them today a local heath food/ heath deli/ yoga class place. and apparently the are also available from a small local chain heath food store. they have a locator on their site.

 

[bmd2k1]

I looked those up and can't find the mix ratio. how much juice can you get out of a quart?

4squirts = 1oz [emoji16]

 

[bmd2k1]

So just asking do you add till you hit a desire s.g. or what?

I only use post fermentation and via bit of trial & error I tend to go 1-2ounces per gallon....depending on how pronounced I want the fruit flavor to be. [emoji111]

Cheers

 

[Blacksmith1]

ok wiseguy,
what I'm trying to fine out is if I use it as the base for wine, fruit cider, or instead of plain water in a mead, how much water would I add to a quart to get a gallon. trying to figure out if it's worth it. if the quart makes more than a gallon even better.

 

[bmd2k1]

ok wiseguy,
what I'm trying to fine out is if I use it as the base for wine, fruit cider, or instead of plain water in a mead, how much water would I add to a quart to get a gallon. trying to figure out if it's worth it. if the quart makes more than a gallon even better.

Sorry...I don't use it that way. See pic off bottle below..

 

[papz]

Oaking works.
Cinnamon sticks work.
Vanilla extract works.
Some have tried hops.
Some have tried fruits (as mentioned above)
I'd imagine cocoa nibs or coffee would work.
You can be extra fancy and try Dragonfruit or something like that.

 

[applescrap]

Welp, a little beginner's luck for me. I created exactly what I wanted. The flavor I was going for was from original sin Black Widow cider. I will be posting the recipe later and it will be called Daddy's Orchard. The recipe calls for 1 quart of simple truth black cherry juice to 1 gallon of cider. Note this is cider without any sugar added. My wife likes it and she never drinks anything like this.

 

[Blacksmith1]

Ok, just did the math. This is as cost effective as the "whole" pasteurized juices from the store. Under $2.50 per 750ml. Just have to add in distilled or spring water.
Thanks for the info.

 

[applescrap]

Key point. My tendency right now is to get the best looking juice within reason.