How can I tell if my cider is good?

Patterson0922 · Oct 11, 2016

So this is my first time brewing hard apple cider, and as a base I used just 4 normal gallons of apple cider from a local orchard. It had preservatives in it and was pasterurized so I made a yeast starter for it and went on my way. Well today is the 5th day of fermentation, 6th day since prep. I've added the sugars, the Camden tablets, and some clarifier (don't remember the name). Anyway so today is the 5th day, bubbling has slowed down, and I took the lid off my primary fermenter. It smelled strongly of cider and looked like this

Does the coloration look about what it should be? Is there a way I can tell if it's been contaminated? Are there any recommendations? Should I add spices or just let my first batch be straight up apple? Like I said, this is my first batch and and advice would be helpful

Mismost · Oct 11, 2016

Patterson....I wish I could help you! I made two five gallon batches before I figured out I just don't like dry cider! From your discription, it is hard to tell what you did and when you did it.

Bubbles are worthless as a straight fish hook...they don't tell you anything in reality. Use your hydrometer, it's done when it says it's done. If you don't have a hydrometer, just let it sit another week and then rack it off and leave it alone...let it sit, Try it in a few months. I bet you're OK, just impatient...slow down...back away from the carboy...add some time into mix.

Mine is approaching a year old now is either much better or I've come to like dry better...still it tastes better to me with a little sugar added to the glass...brings the apple flavor back up a bit.

Jessiegaddy · Oct 11, 2016

If it had sorbate of any kind in the cider the yeast are not happy. It is better to use juice from the store with no preservatives than cider with any. So just taste it and give it some time to do what it does. Five days is nothing it could take five weeks just be patient and let the yeasties do their work.

Patterson0922 · Oct 12, 2016

Okay everyone so my initial SG was 1.060 and final SG was .900, which would result in a yield of about 9% when accounting for temperature differences. I have since moved it to a secondary fermentor and got about 3 3/4 gallons yield out of 4, I couldn't get the last part separated from the yeast. I poured a small bit out just to sample, and it tastes like a very dry appley champagne. With a teaspoon of honey and sugar, as well as chilling, it took away a lot of the dryness and it tasted more like a store bought cider. I am not sure what it is supposed to taste like at this point, as most ciders get better with age and this is freshly fermented, but I am going to take it as a good sign. Are there any recommendations for anything to add for better flavor or something they prefer?

MindenMan · Oct 13, 2016

Flavor is a personal thing... some folks like really dry ciders/apple wine, and some do not. Many people put a bit of apple juice concentrate in their glass and then pour in cider, some use sugar, Splenda, etc.
Generally speaking the longer the time in the bottle the better the flavor; especially ciders that have a high ABV%. The alcohol "burn" will usually calm down with time in the bottle, but that time could be 6 months, 1 year, or even longer

1bottlerocket · Oct 16, 2016

Try buying some commercially produced cider and see what you like. It can at least give you a reference point. Try the English and French styles, as well as, what you can find locally.

As others have said, patience is a virtue with cider making.