Fortifying Hard Cider

[Moerdertaktiken]

Hey guys... I'm finishing up my first batch of hard cider, heres a link to the thread with the recipe i came up with...
https://www.homebrewtalk.com/f32/apple-blueberry-hard-cider-newbie-199465/#post2322020
SOO i was thinking of splitting the 5gal batch in two. I was planning on back-sweetening half of it and make a sparkling cider out of it. I was planning on fortifying the other half with AppleJack, or some other apple-whiskey derivative. I figure, there are so many fortified wines out there (Madeira, Sherry, Port, Marsala etc...), that I might as well give it a go. After all, this is technically just an apple-wine (with a little blueberry ). So here's my question: Has anyone attempted this before? If so, how did it turn out, and what was your projected ABV? If my calculations are correct, I should have around 10.8% ABV (i fermented out dry).

S.G. 1.081

F.G. ~1.000

I'm looking for something around 17-19 ABV. Okay so check my math to see if I did this correctly. I'm planning on fortifying 2gal of the cider...2gal = 256 fl oz. And yes i already know that by fortifying the cider, I will more than likely have to age it much longer before drinking. I'm guessing that this might not be very tasty as a dry fortified wine... Maybe i'll sweeten it up with a little apple juice, then go ahead and fortify and pasteurize. Will I even need to pasteurize??? I'm in culinary school, and I just got done taking a wines class.... I was taught that when wine is fortified above 15.5% ABV, the yeast die off; because of the environment (cider yeast = wine yeast?).

256oz x .10 = 25.6 (fl-oz of pure alcohol) <<=== i did 10%ABV to make this easier
256oz x .18 = 46.08 fl oz = 46 fl oz (target %ABV)
32oz (1 litre, ish) x .40 = 12.8 fl oz (how much pure alcohol is in the whiskey)

46 - 25.6 = 20.4 <=== amount of alcohol needed to make 18%ABV
so if a litre of whiskey has about 12.8 floz pure alcohol...then i'll need roughly 1.5 litres of apple-whiskey to fortify my cider.

Comments, suggestions, criticism?? Any help would be great! Cheers

 

[truckjohn]

Most "Apple Jack" available in the liquor store (Like Laird's) isn't really apple jack -- it's whiskey with a little apple jack in it.....

You may be able to find a product like Calvados or a European apple schnapps.... that is actual fermented and distilled apple cider, rather than apple flavored spirits....

Or.. you could just add a bit of neutral Vodka to bump up the alcohol a bit....

Tell us how it comes out.

John

 

[Moerdertaktiken]

Yeah I wasn't planning on using Laird's. I'm planning on using a french calvados. Thanks for the response. Any other takers??? I can't believe no one has attempted fortifying...

 

[habitat]

any progress report on this? I would like to hear about your process and how it turned out...

 

[dr_al]

any thoughs on apfelcorn?

 

[punkin]

Interesting project. A little calvados or brandy would work well, but i think you'd be suprised how well Bourbon would work too.

I do a backwards one to that, (i'm sure those of you in the states have heard of) called Apple Pie .
It's apples, brown sugar and cinnamon macerated in bourbon and comes out around 30-35% and can be sipped straight from the bottle or over a glass of ice. Would be very nice mixed with apple juice as a cocktail too.

I'm sure this would work in reverse just as good (much easier to filter too) by adding bourbon to your cider.


To check your abv calcs, do a search for a tool on the net called 'Pearsons Square'.

 

[schwiz]

This is mentioned briefly in Cider Hard and Sweet by Ben Watson. The term coined is 'Royal Cider' and is traditionally made by mixing 1 part apple brandy to 4 parts cider in a sturdy champagne bottle and leaving in a warm place like the attic over the summer. I am planning to make a batch this season!

 

[Byeast]

To check your abv calcs, do a search for a tool on the net called 'Pearsons Square'.

Very useful, thanks.