easy way to improve cheap cider

[GeneDaniels1963]

I am not a connoisseur, I make cider from store bought juice with added concentrate for higher ABV and a stronger apple taste. I drink it as soon as it finishes, with a little more concentrate added to sweeten (it stays in the fridge until its gone)

I think I have found the perfect way to punch-up the taste profile of this kine of cider; dehydrated crab apples!

Last fall I found a crab tree and harvested several pounds from it. I tried fermenting some, but that really didn't work out too well. So I quartered the rest and dehydrated them, and placed the finished product in the freezer.

Now when I make my cider (1 gal batches), I place about 1/2 cup of dehydrated crabs in the juice. Like I said, I am not a connoiseur, but the difference is very noticeable.

I have a lot of crabs in the freezer, the only problem is the tree I picked them from is going to be cut down for a road widening job soon.
It will not make a crop next year for sure. I will have to find a new source of crabs next year b/c I want to keep making my cider this way.

Cheers!

 

[MarkKF]

I bought a juice blend from a local orchard specifically for hard cider. Guess what? Crabs were in the blend, as well as quince. So I guess you're onto something.

 

[kitchenboy]

They aren't crab apples, but you can get a 2 lb bag of Kauffman's Fruit Farm dried granny smith apples, with no sulphur or preservatives on Amazon and elsewhere. These might provide the tartness you want.

 

[mikerlynch26]

What specifically was the difference the crabs added? More tannic? Tart? Acidic? Apple-y? I too use store bought juice, mostly because I go through hard cider so fast that I need to keep production up, but I'm looking to bump up my game to more than just Motts, 71b, and time.

I typically make 6 gallon batches of store bought straight cider, 3 gallon batches of fruited cider (cherry, pomegranate, etc) and 1 gallon batches of testers, with different kinds of juice (mango peach apple). I'm not looking for a tart cider, but I am interested in how the dried apples changed the profile of your base recipe

 

[GeneDaniels1963]

I would say more tanin, and slightly more tart. But some extra tartness is needed when I sweeten with concentrate, so it is not really noticeable.

 

[GeneDaniels1963]

They aren't crab apples, but you can get a 2 lb bag of Kauffman's Fruit Farm dried granny smith apples, with no sulphur or preservatives on Amazon and elsewhere. These might provide the tartness you want.

Great minds think alike. I have already been thinking I might dehydrate some granny smith apples, skin and all, to use when the dried crabs are gone.

 

[Scrumpy!]

Adding dried crab or wild apples is an interesting idea. I think it might be a crap shoot to know how much to add though. I ferment wild apples as a separate batch and blend it in with my main batch to taste but also measure the total acid to avoid getting a sour result.

 

[madscientist451]

I think I have found the perfect way to punch-up the taste profile of this kine of cider; dehydrated crab apples!

Last fall I found a crab tree and harvested several pounds from it. I tried fermenting some, but that really didn't work out too well. So I quartered the rest and dehydrated them, and placed the finished product in the freezer.

How did you dehydrate the crab apples?

 

[GeneDaniels1963]

How did you dehydrate the crab apples?

Sorry madscientist, I did not see your question. I use a food dehydrator, same one I use for jerky, tomatoes and figs.

 

[madscientist451]

OK, Thanks! Never thought of doing that.