Honey Peach Cider

[Ike]

UPDATE: Just to bring you up to speed: this batch is carbed up and pasteurized, ready for my belly!

Overall, the peach flavor is very evident (go figure) but also brings along with it a pretty hefty tartness. Sweetness-wise, it's definitely sweeter than I'd guess most folks here would prefer (based on my interpretation of recipes I see posted) but STILL not sweet enough for SWMBO, whose cider preferences lean more toward Angry Orchard-order sweetness. For her, that tartness is just too much, and would have to be offset with even MORE backsweetening. SO, I'm guessing it'll be up to me to finish off this 25 bottle batch.

IMPORTANT NOTE: the nectar brought with it enough fruit pulp to leave a pretty hefty layer of sludge in the bottom of each bottle. At the moment, warm and only bottled for a couple weeks, the layer is still very fragile and silty (I would say "not at all flocculant" but don't know if that word only works for yeast, or any kind of sediment). I'm hoping that as it sits in the fridge, I'll get further settling. Only time will tell.

OK, so, in an attempt to reach my goal of a super-peachy apple cider, this just happened:




Eight cans, along with about 200g of orange blossom honey, added to just two gallons of 8% ABV cider. Due to the volume of the "nectar" I ended up dropping my ABV down around the neighborhood of 5.5% but such is life. It tasted pretty good from the bottling wand, I'll report back when it's carbed, pasteurized, and cold!

 

[Dimax]

This is my first hard cider
6 gal tree top from costco
3/4 gal water to get to the top of my 6.5 gal carboy
OG 1.052 first time taking a hydro reading.
pectic enzyme added
Notty pitched


Was thinking about adding a cinnamon stick or two, is this a good time to do this in the primary?
I'll let sit in primary 30 days
then back sweeten with local honey 1lb
and 1 can frozen AJ.
bottle and pasteurize when carbonated to my liking.

I added 2 old cinnamon sticks 7 days ago,
I took a gravity reading last night looks to be about 1.007,
Smells great, tastes like white wine with just a barely detectable hint of cinnamon,
I was wondering if I can leave this for another 2 weeks without it going to low on the hydro, I have a Big BBQ this weekend and will not have time to bottle!
would lowering the fermentor temp (it's at 65 now), help stop it or will the Notty stop at 1.005 anyways?

 

[KeyWestBrewing]

Lowering the temp will definitely slow things down though those last few points really take a while. 3 weeks on cinnamon sticks is more what I'd be worried about though admittedly I've never messed with cinnamon in the fermenter.

 

[Dimax]

I'm not to too worried about the 2 cinnamon sticks they were pretty old small ones, and swmbo did not really taste cinnamon last night, just stated that it tasted like white wine.
I can drop the temp pretty low, 5.0 Freezer is working as my fermentor at this time.

 

[KeyWestBrewing]

I'm not to too worried about the 2 cinnamon sticks they were pretty old small ones, and swmbo did not really taste cinnamon last night, just stated that it tasted like white wine.
I can drop the temp pretty low, 5.0 Freezer is working as my fermentor at this time.

I definitely recommend cold crashing then. If you find a FG you like you can crash out your future batches once they've attenuated to that point as well.

 

[Dimax]

I'm cold crashing to 38F, now I wish I had crashed at 1.012, the taste was really great nice tart apple not to sweet at all.
Will back sweeten with 1lb honey and 1 can frozen AJ.

 

[KeyWestBrewing]

I'm cold crashing to 38F, now I wish I had crashed at 1.012, the taste was really great nice tart apple not to sweet at all.
Will back sweeten with 1lb honey and 1 can frozen AJ.

I would keep that in mind and make that your target. Where you crash out at will change how much you'll want to backsweeten so I'd pay attention there and see what you like. If you want you can even freeze concentrate the AJ so your adding less volume and more flavor/sugar.

 

[EagleScout]

Can't wait to try this with the cider I can get from the local orchard.

 

[Dimax]

I back sweetened with 1.5lbs honey added 1cn FAJ, waited a week till carbonated,
setup to pasteurize last Sunday but the piping nxt to the garbage disposal that I had to replace decided to leak, cold crashed again to hold for the week.
Was able to pasteurize this last Sunday morning no breezes outside, so no chance of cold air helping to blow up the hot bottles coming out of the kettle.
Going to leave the bottles unrefrigerated out in the garage to make sure no bombs go off in the house.

 

[globell]

This sounds lovely. Any other Peach concentrate you have used or can recommend? Very heard to find in canada

 

[globell]

FYI - Old cinnamon can absorb oils and other flavours from the environment and can put big off flavours. BIG ONES. Lost a whole 5G to bad cinnamon. If you can't remember when you bought it - buy more for your cider.

 

[KeyWestBrewing]

This sounds lovely. Any other Peach concentrate you have used or can recommend? Very heard to find in canada

That's the only one I've used. If you can get another brand I don't see an issue as long as it's not full of preservatives and stuff. Good call on the cinnamon as well. I don't use old ingredients when I brew be it hops, grain, or spices. Best results come from freshness and attention to detail.

 

[Hold The Mayo]

Just bottled this and tested the carb level 2 days later. Still needs some time before I pasteurize, but since I opened a bottle I had to drink it. Tastes great! Definitely addding this into the rotation. Thanks for sharing your recipe.

 

[Blacksmith1]

Next time use a grolsh type bottle for one, so you can just drop the cap back on. Unless of course you need the excuse to drink one.

 

[JohnsonsInCider]

This is an incredibly easy, tasty, and cheap cider to make. Its become a big hit with everyone that's tried it at beer tasting events.

You get however many gallons of Publix brand Apple Cider you want to make, though this recipe is for 6 gallons. Add it to a sanitized carboy. I like to put 3 gallons in the freezer, one gallon in the fridge, and leave 2 gallons out. This way its already cold and I dont have to chill it before pitching. Once your close to 65f pitch your Notty and close it up. Thats it for a little over 2 weeks. Once its fermented and the yeast has settled out rack over to your bottling bucket. At this point you have a base for making almost any cider you can imagine. From experimenting I've found adding honey at bottling time really brings out the apple flavor. Ive also done variations using tart cherry juice, pear nectar, black cherry juice, guava nectar, and am currently working on a ginger version.

Once in the bottling bucket/keg, back sweeten with 1# of Orange Blossom honey and 1 bottle of Looza Organic Peach Nectar(34ozs). I heat the honey up in the microwave so its easier to get out of the bottle and mix into solution. This is just my preference of nectar to use but really you can just add to taste.

Once everything has been mixed in its ready to bottle up. At this point I open one up every other day to see when its carbed to where I like it. Usually it only takes 3-4 days. From there pasteurize all the bottles using the stove top method. Dont let the bottles get too carbed otherwise the pasteurizing process can be extremely dangerous. And you cant not pasteurize this recipe unless your kegging because all the sugar that was added at bottling will create bottle bombs. Now your ready to chill it and enjoy

Brand new... when you say pitch your Notty, does that mean one packet of Nottingham yeast? Is one packet the amount required for 6 gallons?
Thanks

 

[Hold The Mayo]

Brand new... when you say pitch your Notty, does that mean one packet of Nottingham yeast? Is one packet the amount required for 6 gallons?
Thanks

Yes, I packet of Nottingham is enough for six gallons. I make six gallon batches all the time and only use one packet. I’ve also made a seven gallon batch with one packet.

 

[treacheroustexan]

I just bought 5 gallons of motts and going to put this together tonight. I couldn’t find the looza but found this and bought 34 Oz worth. Hoping it turns out just as good! I’ll keep the thread updated in a few weeks when I keg it.

 

[Blacksmith1]

Just so you know, Juicy Juice makes a peach apple that you can blend to plain apple for the balance you want.

 

[treacheroustexan]

Just so you know, Juicy Juice makes a peach apple that you can blend to plain apple for the balance you want.

That’s true, I may consider going that route actually. Have you ever used that?

 

[Blacksmith1]

Once but couldn't get a full 5 gallons. I wound up using store brand apple for almost half. It was good enough want to do it again with all peach apple.
Mott's apple cherry works well also.

 

[treacheroustexan]

Hey guys, I've read through here and got a lot of great advice. I started my cider fermentation for this recipe mid January. I'm kegging and need to bottle a few to send off to the NHC. Just want your opinions to see if this is my best route?

Cold crash > Add peach nectar and honey into keg, rack cider onto it > Carbonate in keezer > bottle a few from keg once to the carb level I want > pasteurize with 165f water contained in a cooler for 10 min.

Am I missing any steps?

 

[Blacksmith1]

If you are going to force carb it why pasteurize? Just stabilize it and then ad your honey and peach.

 

[treacheroustexan]

If you are going to force carb it why pasteurize? Just stabilize it and then ad your honey and peach.

Yeah I didn’t really think of that. This my first back sweetened cider and 2nd total cider so that didn’t really cross my mind. Usually just brew all beer.

 

[Fly_Guy]

I just bought 5 gallons of motts and going to put this together tonight. I couldn’t find the looza but found this and bought 34 Oz worth. Hoping it turns out just as good! I’ll keep the thread updated in a few weeks when I keg it.

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How did this turn out with the Jumex? I know my local grocer carries just about every flavor of these. I think I've seen the Looza around but the ones I've seen are the "Peach Juice Drink" do they still make one that says "peach nectar"?

In general, are there any ingredients besides "apple juice" that people look for or avoid for cider purposes? Or is it the same as brewing?

Thanks!

 

[treacheroustexan]

How did this turn out with the Jumex? I know my local grocer carries just about every flavor of these. I think I've seen the Looza around but the ones I've seen are the "Peach Juice Drink" do they still make one that says "peach nectar"?

In general, are there any ingredients besides "apple juice" that people look for or avoid for cider purposes? Or is it the same as brewing?

Thanks!

I just pulled a pint of it just for the picture haha it’s absolutely delicious. The peach is subtle but there enough to know it. It’s very balanced with the apple. Highly recommend!

As far as what to look for, mainly avoid anything with potassium sorbate.

Fresh pressured, citric acid, etc. are all fine for fermentation. I believe I used motts apple juice in the 1 gal. Containers from Walmart for this recipe.