Honey Peach Cider
- Thread starter KeyWestBrewing
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You'd take it before adding though honestly I don't even do that anymore. It usually finishes up at 1.010 are a bit lower.
OP
OP
They should be good to go as soon as carbed. Sounds like the batch may have gotten oxidized though because it definitely shouldn't taste like vinegar.
OP
OP
Opening the fermenter a bunch, splashing in the bottling bucket, pretty much all the same ways beer can become oxidized. The other possibility is that there were bacteria like acetobacter in the cider/juice or honey that you used. Its hard for me to say exactly what happened. I don't know how fresh the apples were that they made the cider with, if the cider was pasteurized, and so on.... There's a lot of variables that could be the issue that are hard for me to be able to answer.
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Never opened the fermenter until I transfer over the the bottling bucket. I did give it an aggressive mix while bottling the get the honey mixed in.
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Just finished pasteurizing this. The bottle I opened to test carb levels was yummy. Not as peachy as I wanted it but this is defiantly going into my rotation next time I might add more peach
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OP
OP
Glad it turned out for you!
MindenMan
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Generally speaking, time heals all ciders. Okay not ALL ciders, but you get my point. In just a few days, your cider went from zero to hero, so imagine what a couple of months might do. I love this stuff (ciders) in three ways usually, still, carbonated, and freeze concentrated too. I have noticed on more than two occasions, as flavored ales/ciders tend to increase in flavor over time. I don't know why or how, but I will say from my experience, if you flavor your beverage of choice, to where it tastes amazing at bottling, come time to imbibe, what you bottled, is not what you got. I ruined a batch of apricot ale that way, and a batch of chocolate stout that ( to me anyway) tastes like a vanilla stout, and I wonder where did the chocolate go? YMMV 
SoCalJames
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I am thinking about starting a 1 gal batch of this tonight. I know what you are thinking, but my 5 gal carboy is full of Skeeter Pee right now.
I was thinking of buying 1 gallon of cider in the glass bottle and fermenting in that. I only have Red Star Champagne yeast on hand and there are no LHBS. Will it ferment too dry? Am I going to run into any issues with over carbing because of a more aggressive yeast?
If this works, I am hoping to get a couple batches going because I have a few airlocks hanging around and can keep buying the cider in 1 gallon glass jugs. Might give me a chance to try a few flavors.
P.S. I have learned a lot from this site, but this is my first post. Thanks for the recipe.
(I always wanted to do that)
I was thinking of buying 1 gallon of cider in the glass bottle and fermenting in that. I only have Red Star Champagne yeast on hand and there are no LHBS. Will it ferment too dry? Am I going to run into any issues with over carbing because of a more aggressive yeast?
If this works, I am hoping to get a couple batches going because I have a few airlocks hanging around and can keep buying the cider in 1 gallon glass jugs. Might give me a chance to try a few flavors.
P.S. I have learned a lot from this site, but this is my first post. Thanks for the recipe.
(I always wanted to do that)
OP
OP
You'd need to make sure the stopper for the airlock fits the glass cider jars. I wouldn't use a champagne yeast though personally. They end up way too dry and in my opinion disgusting. Try it out if you want to but I'd stick with the yeast in this recipe.
OP
OP
Glad to hear it was a hit! You could add a pound if honey to the cider. It will ferment out entirely and kick up the ABV.
OP
OP
Honey or sugar but I'd lean towards the honey. As for the honey on the bottom of the bottling bucket.... If you heat it up a good bit and slowly pour it in as your racking it mixes in better. You could also use it with some water to make a simple syrup.
I tried this one a while back with wildflower honey and it turned out surprisingly good! The flavor of the wildflower honey sort of dominated all of the other flavors though.
Just bottled a batch using clover honey last night, so i'm excited to see if that one turns out more balanced.
Just bottled a batch using clover honey last night, so i'm excited to see if that one turns out more balanced.
I had the same problem with the honey. I'm making my second batch of this tonight. I'm gonna change a few things. I'm adding about a pound of dextrose and a pound of honey when I pitch. And I'm back sweetening with wild berry punch concentrate (5 12 ounce packs thawed) and a other pound of honey.
OP
OP
If the honey is too strong just cut back when you backsweeten. At least that's how I got it dialed in to my taste.
I got 5g of cider from my buddy who runs a cidery, as well as a crate of peach seconds he brought back from market.. I juiced the peaches and boiled it to pasturize it, think that's okay to use instead of supermarket peach nectar?
OP
OP
I have no clue. I'm assuming nectar is either juice or concentrate. Your gonna have to google that one for more details lol.
vsusinga
Well-Known Member
Do you add priming sugar to this mixture, or do you add enough honey and juice to make it just slightly sweeter than you want it to end up?
OP
OP
Add the amount of juice and honey I have listed. This is enough sugar to carb the batch and sweeten the overall profile. Just remember to pasteurize the batch after 2-3 days or you'll have bottle bombs. Very important that last part!
vsusinga
Well-Known Member
Cool. I will try ur recipe... Scaled down to 5 gallons
OP
OP
I do it in 5 gal batches now and just leave everything the same. Obviously if want to scale everything down you can but its fine if you don't.
cjohnson86
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Just curious when you started seeing activity in your batches on average after pitching the Notty. 12 hours? 24? 48?
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Typically 24 hours or less. Notty usually gets going pretty quick. Then again I aerate with an oxygen wand so that helps a lot. You won't get much if any krausen with cider in case thats what you were looking for.
cjohnson86
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Cool, thanks! It's going at a good pace now. Took about 26 hours before I noticed any activity. You mentioned an oxygen wand. Do you keep that in the batch for the entire fermenting process or just for a day or so?
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cjohnson86
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Easy enough. Another question though. I know typically you don't want to stir or move your primary much with beer, but in this cider I added some blended granny smith apples. They are all just floating at the top, would it harm the batch if I were to swirl it quite a bit just to get some of the flavors and sugars from those down into the cider? I wanted to add a bit of tartness.
