Hard Cider Tastes Like...?

[scottpureds]

Hello everyone. I recently started my first batch of hard cider using champagne yeast with 3 gals of motts natural juice (very pulpy) 24oz of apple concentrate and about 12oz of light brown sugar.

It started out at 1.6gravity and fermented quick in 2.5 days (I now know my temp was too high). Bubbling is minimal and the gravity is now .997+-.

Considering I have no idea what this SHOULD taste like, Id love your experience for what I assume is a very basic mix of hard cider.

I transferred it to the secondary tonight (day 3) because of the low gravity and minimal bubbles. I also snuck a sip of my hooch... From the smell and taste this obviously has a pretty high ABV% (only 8-9% was predicted) but has lots of cider/apple flavor with just a smidge of sweetness and carbonation.

I added a little sugar for taste and I can only describe it like a good cider juice mixed with a good smooth vodka... BUT I HAVE NO IDEA WHAT THIS SHOULD TASTE LIKE, lol.

Anyone mind sharing their thoughts on if this is normal taste for a high ABV% or how it will be in 2 weeks - 2 months? Will this mild out from here?

Any info is appreciated, as Im a NOOB!! BUT THIS IS FUN SO FAR!!

 

[bernardsmith]

I am concerned - you state that the starting gravity was 1.600?? That is rocket fuel.. I wonder if you meant 1.060 (or about 8% ABV) ... If that is more like it and your final gravity is as you say about .997 then I imagine that it will taste a little of apples and not at all sweet. You may want to add some acid blend (Mott's is not particularly acidic) and you may want to stabilize this with K-meta and K-sorbate to enable you to add sweetener to bring forward the apple flavor. My guess is that the alcohol will be at the front and the apple will be trailing (if there) behind... Motts (IMO) does not make a great cider... (not enough acid and not enough tannins - it is designed to be drunk as a sweet not alcoholic drink, so you may need to help it by decreasing the pH (making it a little more acidic (add some acid blend - or some lemon juice) and the tannin level (you could add oak chips or perhaps some black tea or tannin powder from your LHBS)

That said, the flavors should blend together more favorably in a few months -but I don't know how you made the cider - there may be a great deal of headroom in your carboy.. That will encourage oxidation. You want to reduce headroom to zero.

 

[scottpureds]

Well that sure sounds like a pro reply Thank you! And yes I meant 1.060.

I love the info on Motts acidity because at this point Im just guessing with what brands and sulfates to use. I look forward to being able to brew based on those more complex factors like ph and acidity.

Ironically, I did have 3 gals juice in a 5gal caraboy so 2 gals of air when I started. You think that caused over active yeast or something? I also followed the directions on my yeast nutrient when I pitched (1tsp/gallon) but NOWHERE else have I seen people putting that much into their primary. IDK, again Im just guessing here but would that cause hyper-active yeast? I know .996 in 2 and a half days seems crazy. some dont even ferment that low, lol.

I will probably do everything the same for my second batch but SLOOOOW DOWN my fermentation with cooler temps and no extra air, as you mentioned.

What else you got for me?! :cross:

 

[gratus fermentatio]

Well that sure sounds like a pro reply Thank you! And yes I meant 1.060.

I love the info on Motts acidity because at this point Im just guessing with what brands and sulfates to use. I look forward to being able to brew based on those more complex factors like ph and acidity.

Ironically, I did have 3 gals juice in a 5gal caraboy so 2 gals of air when I started. You think that caused over active yeast or something? I also followed the directions on my yeast nutrient when I pitched (1tsp/gallon) but NOWHERE else have I seen people putting that much into their primary. IDK, again Im just guessing here but would that cause hyper-active yeast? I know .996 in 2 and a half days seems crazy. some dont even ferment that low, lol.

I will probably do everything the same for my second batch but SLOOOOW DOWN my fermentation with cooler temps and no extra air, as you mentioned.

What else you got for me?! :cross:

I use yeast nutrient/energizer & DAP (diammonium phosphate) in every batch of cider. Yeast need more than just sugar to be healthy & happy, and healthy yeast do a great job at fermenting juice into cider/wine/mead, etc...
Yeast that do not have proper nutrition can produce unwanted "off" flavors. Fermenting too hot or too cold can do the same thing. This is why you want to keep the temp steady as you can & within the listed temp range for that particular strain of yeast.

You might want to try using an ale yeast (Nottingham is my fav) for your cider, it will give you a bit more apple flavor than a wine yeast will; wine yeast tend to strip out a lot of flavor. Also, if you add sugar to bump up the ABV, you might consider using FAJC (frozen apple juice concentrate) instead of the sugar. This will not only bump up the ABV, but it will add more apple flavor. Don't reconstitute it, just thaw & pour into the fermenter. Essentially you're "juicing up your juice." Here's some useful info on cider:
https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

You might also try a graff, I've been playing with the basic graff recipe for a while & it's become my fav for anything apple based. Here's the recipe:
https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

Hope this info helps. Regards, GF.

 

[scottpureds]

Thanks GF! Ill definitely check those out.