Dumb question but have to ask...

[Bh750]

Newbie here. Just about finished my first bartch. And I gotta ask..

Ok, so I tested a few samples along the way. And now I'm bottling and back sweetening. It seems like it supposed to taste very bland, with no real flavor? Mine clearly tastes like alcohol but no trace of apple. I used real apple cider from a health store, no preservatives. And pitched with Nottingham Ale Yeast.

So my question is - if we have to "add" in apple flavor b/c there's not much there after fermentation, why use cider? why not using something else that ferments and add apple flavor to it? I'm sure there's a good answer, just had to ask!

 

[b-boy]

Some people like dry cider as opposed to back-sweetened cider. It's just a personal preference. I prefer to back sweeten with extra cider. I like it a little sweeter. Dry cider just tastes like wine to me.

 

[bernardsmith]

Here's the thing: apple juice sold as a non alcoholic drink tends to make use of desert apples - apples you would buy to ... eat. Juice pressed for quality cider tends to be made from apples that you are less likely to eat, and indeed, are grown for making into hard cider. Such apples may have more, sugar, less water, more tannins and less acidity. They may also be harvested later (so are more ripe when pressed and allowed to "sweat" to increase the intensity of their flavor. So in the first instance you start with one foot hobbled.
But Bh750, you don't say what yeast you selected. Some yeasts are known for their aggressive fermentation and they will blow all flavor out the airlock.So-called "Champagne" yeasts come very quickly to mind. They are best used for priming ciders and wines in the bottle , not for highlighting fruit flavors. Other yeasts, 71B, D47, for example, are known to enhance the flavor of the fruit they ferment. So the yeast you select will have some significant impact on the intensity of the flavor. Does Nottingham bring out the best in apples? Brewers who use it seem to assume that it must.. but cider makers may not all share that view. But perhaps it brings out the best flavor from apple juice (as opposed to pressed apples).
A third factor is the amount of time you allow the cider to age. Certainly you can drink a cider two or three weeks after you pitch the yeast, but after 6 months of aging you will see that the flavor changes and after 9 months to a year the flavor can take on a completely different character.

 

[Bh750]

thanks that does make sense. I did use Nottingham Ale yeast actually. My batch is actually 100 days tomorrow -- which also happens to be my birthday So planing to drink some then, maybe one or two bottles. My other batches running are using Brewers Best Cider House Select yeast. Those are at about 8 weeks in. I have two one gallon batches so was planning to let one go much longer. Wow, 9 months to a year! Ok. Im up for the waiting but will need to get more one gallon carboys to get multiple batches going (or some 5 gallons).

 

[b-boy]

I like Nottingham best for cider. I agree about champagne yeast stripping out any flavors.

 

[Bh750]

I like Nottingham best for cider. I agree about champagne yeast stripping out any flavors.

How long do you brew your cider to get a good taste naturally?

 

[b-boy]

I usually let it ferment for about a month, keg it and let it condition for a few months. I usually make a batch in the Fall and drink it through the winter.

After conditioning, I back-sweeten with fresh cider. I use a gallon for a 4 gallon batch. I keg so I don't worry about stopping fermentation. I add my fresh cider to my keg and put it in my keezer. It's cold enough to halt fermentation.

I'm not a fan of dry cider, so doing it this way is perfect for my taste.