Edcculus
Well-Known Member
I've decided I want to do a pretty epic cider. I have a few ideas. With any of the recipes, I plan to source fresh apple juice during apple season. I believe there is an apple farm...plantation near where I live.
The first idea goes along the lines of a soured/wild beer. The initial fermentation would be done with a brewers yeast. Maybe Wyeast 3068, which I hear makes excellent cider. I would then secondary and add a sour strain like the Roselare blend. I would probably steep some crystal malts so it wouldn't turn out too puckeringly sour.
My next idea is a high ABV apple jack. Again, I would source fresh juice in season. I would add some honey/sugar to bump it to the 9-10% range. I would probably ferment with a brewers yeast again so it wouldn't attenuate all the way to 1.000 or below. I would then age it for at least a year, then freeze concentrate it. I'm not sure how well the process works, but 20%ABV would make a very good sipping drink on a cold winter night. After it ages for a bit, I might consider killing off the yeast, then back sweetening it with apple juice concentrate so it could be served still.
Any tips, suggestions?
The first idea goes along the lines of a soured/wild beer. The initial fermentation would be done with a brewers yeast. Maybe Wyeast 3068, which I hear makes excellent cider. I would then secondary and add a sour strain like the Roselare blend. I would probably steep some crystal malts so it wouldn't turn out too puckeringly sour.
My next idea is a high ABV apple jack. Again, I would source fresh juice in season. I would add some honey/sugar to bump it to the 9-10% range. I would probably ferment with a brewers yeast again so it wouldn't attenuate all the way to 1.000 or below. I would then age it for at least a year, then freeze concentrate it. I'm not sure how well the process works, but 20%ABV would make a very good sipping drink on a cold winter night. After it ages for a bit, I might consider killing off the yeast, then back sweetening it with apple juice concentrate so it could be served still.
Any tips, suggestions?