Honey Peach Cider

[KeyWestBrewing]

This is one of the best ciders I've made yet! Waiting on it to bottle carb so I can pasteurize and then bottle condition, but I already love it just trying a sip from the bottling bucket. I let the brew go a little over 2 weeks because I'm more partial for dry ciders, but otherwise I stayed true to the recipe.

I'm happy to hear your feedback. Once you've pasteurized the batch its ready to drink. I never condition mine any further. I also let it ferment totally dry before back sweetening, tastes better that way IMO. Enjoy the cider!

 

[WisDevilDog]

what about backsweetening with maple syrup? how do you think that might work? It seems like maple syrup never really comes through like people want.

 

[KeyWestBrewing]

what about backsweetening with maple syrup? how do you think that might work? It seems like maple syrup never really comes through like people want.

Having used maple syrup many times in brews I can say from experience when it ferments out it doesn't leave any maple character. Now in this case it may work since you'd pasteurize the batch before all the maple syrup gets fermented out.
Another option would be to boil about a tsp of fenugreek seeds in some apple juice then use that to backsweeten. Something along these lines is what I think Woodchuck does for one of their seasonal releases(can't remember which).

 

[kstone803]

Finally got around to starting this last night.

5 gallons AJ
1 lb white granulated sugar (dissolved in 2 1/2 gallons of AJ)
3/4 gallon water
Nottingham

I'm going to let it go for 15-20 days and then rack and backsweeten with honey and peach nectar. Looking forward to this one!

 

[kstone803]

Oh yeah and my SG was 1.044.

 

[KeyWestBrewing]

Oh yeah and my SG was 1.044.

Just curious but why'd you add the water?

 

[kstone803]

Just curious but why'd you add the water?

Didn't buy enough AJ That's also why I added sugar, try to keep the SG around where it would have been with just AJ.

 

[KeyWestBrewing]

Didn't buy enough AJ That's also why I added sugar, try to keep the SG around where it would have been with just AJ.

That makes total sense now lol. At first I was thinking why would you add water and table sugar to end up with a lower OG than just using juice. Had me lost haha.

 

[kstone803]

That makes total sense now lol. At first I was thinking why would you add water and table sugar to end up with a lower OG than just using juice. Had me lost haha.

Yea it was an oh **** spur of the moment solution. So far it is bubbling away nicely. This is my first brew with Notty and I have heard good things so I have high hopes.

 

[KeyWestBrewing]

Yea it was an oh **** spur of the moment solution. So far it is bubbling away nicely. This is my first brew with Notty and I have heard good things so I have high hopes.

I think it should be fine. I had never used Notty either until I started making cider, I'm a US05 guy myself. But of all the yeasts I've used for cider the best results have been with Notty.

 

[kstone803]

Man, walked into my garage last night and whew does it stink. Does Notty always have that strong sulphur/rotten cat smell?

 

[KeyWestBrewing]

Sometimes yea. Just give it enough time to ferment out, floc out, and clean up and it should go away in a week or two.

 

[Greymen]

KeyWestbrewing...
How sweet does this cider end up?? I started on a batch a few weeks ago. It's my first time making cider. My batch has been fermenting for about 3.5 weeks (it had a slow start). It is now in a secondary fermentor. I would like to clear it up a little. And potentially lager. Also, I was unable to get the Notty at my local supply store so I used Wyeast #4021 Pasteur Champagne. I would like my cider to have a bit of a peach flavor. Though, I'm afraid of using 2lbs of honey. I have created bottle bombs before with beer. Haha...it was just hard to enjoy that beer without creating a huge mess. Though, I'm definitely willing to pasteurize.

 

[KeyWestBrewing]

KeyWestbrewing...
How sweet does this cider end up?? I started on a batch a few weeks ago. It's my first time making cider. My batch has been fermenting for about 3.5 weeks (it had a slow start). It is now in a secondary fermentor. I would like to clear it up a little. And potentially lager. Also, I was unable to get the Notty at my local supply store so I used Wyeast #4021 Pasteur Champagne. I would like my cider to have a bit of a peach flavor. Though, I'm afraid of using 2lbs of honey. I have created bottle bombs before with beer. Haha...it was just hard to enjoy that beer without creating a huge mess. Though, I'm definitely willing to pasteurize.

With Notty the results are semi sweet. Not as dry as strongbow but not as sweet as woodchuck. Using a champagne yeast will give you very different results, mainly much drier. The juice and honey you backsweeten with are a huge part of the overall flavor so I wouldn't omit either. As long as you check a bottle a day then pasteurize you won't have any bottle bombs.

 

[kstone803]

So I bottled in 22oz bottles as christmas gifts for coworkers on Sunday night. Hoping it will carb up by Wed or Thur and I can deliver Monday. Still working on the label with a drunk elf/santa on it. Mine finished right at 1.000 on the dot. Started at 1.044 so I figure about 5.6% abv. I snuck a few tastes during bottling and it seems very promising. I left it in the primary for around 45 days and it bottled very clear. It may have helped that it was in my garage and the starting temp out there was around 67 but in the last 2 weeks it has been in the 50s. I'm looking forward to trying some more variations on this. Have you ever just racked out of the primary then dumped another batch on top of the yeast cake? Was thinking about that but have never done it before so I decided not to. Why ruin $25 in juice to save $2 in yeast.

 

[KeyWestBrewing]

Sounds about right. From there I usually use 1L of juice to backsweeten which brings the ABV right around 5%. Glad to hear things seem promising for you.
I have just poured another batch on top of an old cake but I will note the amount of lees leftover from doing this makes me not do it anymore. It wont ruin anything but you lose some volume. Also FWIW washing the yeast from the lees won't work, save your time and just get a new pack of Notty.

 

[kstone803]

I opened one last night to check for any carbonation yet and it is a little sweet but I'm hoping it will mellow out. No carbing yet but I figured it would take 5-6 days anyways.

 

[KeyWestBrewing]

I opened one last night to check for any carbonation yet and it is a little sweet but I'm hoping it will mellow out. No carbing yet but I figured it would take 5-6 days anyways.

Usually its about day 4 in the bottle when I pasteurize... what day are you at? How sweet it turns out in the end depends on how much you backsweeten so that may not change at this point.

 

[kstone803]

Usually its about day 4 in the bottle when I pasteurize... what day are you at? How sweet it turns out in the end depends on how much you backsweeten so that may not change at this point.

Only on day 2 last night, but I usually start checking after 48 hours, just in case. Yea I didn't measure the honey exactly as it was coming out of a 60lb bucket so I think I may have used one scoop too many. Was hoping the carbonation may eat some of the honey in the bottles but I don't know if it will be enough to make a discernible difference. Oh well, live and learn.

 

[KeyWestBrewing]

Only on day 2 last night, but I usually start checking after 48 hours, just in case. Yea I didn't measure the honey exactly as it was coming out of a 60lb bucket so I think I may have used one scoop too many. Was hoping the carbonation may eat some of the honey in the bottles but I don't know if it will be enough to make a discernible difference. Oh well, live and learn.

Thats how I usually do it as well. I'd rather open a bottle or two before its ready then let it overcarb and make it so I cant pasteurize. For honey I usually use a lb, I've used 2 in a 6 gal batch and it was way too sweet for me. Some of it ferments out but not even close to all of it. You'll find your wheelhouse after you make it a couple times.

 

[kstone803]

4 days and we're just beginning to carb up. I think it will be ready on Saturday but I will check again tomorrow just in case. Yea I agree with you with the one lb of honey. You should put an edit in the recipe post. Next time it is one lb of honey and some blackberry juice if I can find it.

 

[KeyWestBrewing]

4 days and we're just beginning to carb up. I think it will be ready on Saturday but I will check again tomorrow just in case. Yea I agree with you with the one lb of honey. You should put an edit in the recipe post. Next time it is one lb of honey and some blackberry juice if I can find it.

Definitely check one daily at this point since it carbs up pretty quick and 1 day can make the difference between overcarbed or not. Edited the OP on the honey. The blackberry sounds like a good idea, the base of the recipe lends itself to all kinds of variation. Actually doing an apple pie version right now which is great.

 

[kstone803]

This stuff was a big hit with everyone for christmas gifts. I don't even know why people shop for gifts, all you have to give people is homemade booze and jerky and they're happy.

 

[KeyWestBrewing]

This stuff was a big hit with everyone for christmas gifts. I don't even know why people shop for gifts, all you have to give people is homemade booze and jerky and they're happy.

Glad to hear they enjoyed it! Kinda funny... I give out homebrew, cigars, or pork jerky to my friends for xmas lol. Seem like good gifts to me

 

[kstone803]

Glad to hear they enjoyed it! Kinda funny... I give out homebrew, cigars, or pork jerky to my friends for xmas lol. Seem like good gifts to me

Pork jerky, eh? A few buddies and I are heading south for swine this spring. I may have to get that pork jerky recipe from you if it's not a family secret.

 

[KeyWestBrewing]

Easiest thing in the world. Marinade the pork strips in your favorite brand of mojo for 24 hours, season with Badia Complete Seasoning and a little salt/pepper and that's it. Its like a Cuban take on pork jerky and is just awesome.

 

[spclarke]

Quick question. If I want to rack over to secondary to let it clear. Would I back sweeten then or would I do it when I rack over to my bottling bucket

 

[KeyWestBrewing]

Quick question. If I want to rack over to secondary to let it clear. Would I back sweeten then or would I do it when I rack over to my bottling bucket

Backsweeten when you bottle.

 

[spclarke]

Just made a batch of this. Can't wait to try it. I used some yeast nutrient in it. Though when I went back to the original post I see it didn't call for any. Oh well can't hurt. Maybe it'll ferment quicker.


Sent from my iPhone using Home Brew

 

[KeyWestBrewing]

View attachment 193531
Just made a batch of this. Can't wait to try it. I used some yeast nutrient in it. Though when I went back to the original post I see it didn't call for any. Oh well can't hurt. Maybe it'll ferment quicker.


Sent from my iPhone using Home Brew

Good stuff man I hope you enjoy. I usually don't use nutrients since I use dry yeast which already has some. Doubt it would hurt though.