Hard apple cider tastes like passion fruit

[Lurioso]

Hey guys,

I'm from Sweden so I appologize for any and all spelling errors. I'm kind of new to making cider (I've got my third batch going right now) and I've come across something I was wondering about. But first - the recipie:

9 litres (2.3 gallons) of apple juice (not from concentrate)
810 grams (28.5 ounces) of brown sugar
1 vial Sweet Mead/Wine (White Labs WLP720)

It's been fermenting down from 1.090 to 1.030 and keeps on fermenting but I tried it today (almost a week into fermentation) and it really tastes like passion fruit. Like when you cut open a passion fruit and eat it with a spoon.

It isn't as sour as a real a passion fruit but the flavor is very much there. I really like it but was wondering if this was to be expected or if I made some "misstake"?

And also; can I expect the flavor to remain after aging or will it revert back to its original apple flavor?

 

[Maylar]

That yeast is described as being "slightly fruity", so it's not surprising that you taste some fruit. But yes, it'll change as the ferment continues and also when it ages.

 

[derrabe]

Nothing really to add but I just recently started a cider with 20% dragon fruit/passion fruit juice. It smells awesome while it is fermenting. I am hoping the end product with taste as good as it smells.

 

[LeBreton]

Some apple varieties will ferment into a very tropical tasting cider, Mango, passionfruit, & pineapple notes are not uncommon.

 

[Lurioso]

Thank you for the answers! It fermented out at 1.020 (the passion fruit taste has already begun to disappeare) and I've moved it to secondary to age on some oak cubes to balance out the sweetness. A winning strategy?

 

[MarkKF]

It stopped at 1.020? How or why? What's the temp.? What's the %ABV?

 

[Lurioso]

It stopped at 1.020? How or why? What's the temp.? What's the %ABV?

I bumped it up to SG 1.090 with brown sugar, used a yeast with an attenuation of <75% and it fermented down roughly 75% at 21°C to 1.020 (ABV 9.1%).

 

[MarkKF]

I would be careful. It might still go lower.

 

[Lurioso]

Yeah, I'm kind of worried about that but I won't be botteling for a while so it has a chance to ferment out if it hasn't done so.

I really don't want a handfull of bottle bombs sitting in my kitchen!

 

[AZCoolerBrewer]

Prof red yer posht. No spellig errings theyt eye cud fond except fer da won ewe maked en porpouse.

 

[Lurioso]

Prof red yer posht. No spellig errings theyt eye cud fond except fer da won ewe maked en porpouse.

Seems like all that "teaching swedes to speak English from the age of eight" had the desired effect then!

 

[phug]

ignore the attenuation figures that came with the yeast. what's the alcohol tolerance, and realize it could still be +- a few %

 

[Lurioso]

ignore the attenuation figures that came with the yeast. what's the alcohol tolerance, and realize it could still be +- a few %

Yeah, that seems to be the best method. It's just to bad it's so hard to trust the numbers.

I like math and gets upset by numbers turning out to be incorrect

 

[Lurioso]

ignore the attenuation figures that came with the yeast. what's the alcohol tolerance, and realize it could still be +- a few %

Yeah, that seems to be the best method. It's just to bad it's so hard to trust the numbers.

I like math and gets upset by numbers turning out to be incorrect