smh
Well-Known Member
So about 2 weeks ago I bottled my first cider made as follows:
3 Gallons UV-pasturized cider with Pectic enzyme added 24h before
About 3 cups white sugar added to get SG=1.058
Added nutrient
Pitched 1 pkg Nottingham
Fermented down to 1.000 in about 2 weeks and bottled (racked at one week)
I did run through the dishwasher, but I'm fairly certain that it didnt get hot enough to pasteurize.
It's now about 2 weeks later and I just cracked a bottle to make sure I'm not working on bombs.
So, Taste: Extremely well balanced, nothing too sweet/sour and no hard alcohol nose. There isn't a TON of apple flavour, but its definitely cider. It's still, and that's just fine with me.
Is this a taste that I should expect of something so young? What can I expect as it develops? How can I enhance the apple in future batches?
It's also cloudy. I'm not sure if it's normal cider haze, or if it's suspended yeast, since I didn't wait a very long time before bottling.
3 Gallons UV-pasturized cider with Pectic enzyme added 24h before
About 3 cups white sugar added to get SG=1.058
Added nutrient
Pitched 1 pkg Nottingham
Fermented down to 1.000 in about 2 weeks and bottled (racked at one week)
I did run through the dishwasher, but I'm fairly certain that it didnt get hot enough to pasteurize.
It's now about 2 weeks later and I just cracked a bottle to make sure I'm not working on bombs.
So, Taste: Extremely well balanced, nothing too sweet/sour and no hard alcohol nose. There isn't a TON of apple flavour, but its definitely cider. It's still, and that's just fine with me.
Is this a taste that I should expect of something so young? What can I expect as it develops? How can I enhance the apple in future batches?
It's also cloudy. I'm not sure if it's normal cider haze, or if it's suspended yeast, since I didn't wait a very long time before bottling.