Morrey
Well-Known Member
I made a cider last year from bottled apple juice using Cotes des Blanc yeast. It finished very, very dry so I attempted to back sweeten with xylitol. Cider came out ok but finishing this dry left it kind of bland and otherwise boring to my taste.
Leading me to.....Had a cider at a new brewery and their cider had been lightly dry hopped with Lemon Drop hops. It was unusually good and the brewer shared that he used the lemon drop in a cider made from concentrated AJ. He didn't elaborate but I wonder if he only did the one dry hop after fermentation, or did he do two dry hops with one of them being done during the last phase of fermentation or biotransformation?
I have a source for fresh pressed apples grown in the mountains of NC. I'll have to inhibit the wild yeast with campden, so are there any suggestions which sacch yeast will take me down to a cider with just a nice hint of sweetness but not really sweet? Any idea what typical gravity range will be of fresh pressed apple juice?
Leading me to.....Had a cider at a new brewery and their cider had been lightly dry hopped with Lemon Drop hops. It was unusually good and the brewer shared that he used the lemon drop in a cider made from concentrated AJ. He didn't elaborate but I wonder if he only did the one dry hop after fermentation, or did he do two dry hops with one of them being done during the last phase of fermentation or biotransformation?
I have a source for fresh pressed apples grown in the mountains of NC. I'll have to inhibit the wild yeast with campden, so are there any suggestions which sacch yeast will take me down to a cider with just a nice hint of sweetness but not really sweet? Any idea what typical gravity range will be of fresh pressed apple juice?