I'm on to something

[ImpatientBrewer]

I don't want to post this to the recipe forum until I duplicate it, but I am very happy with my latest batch. I mixed 1.5 lbs of brown sugar with a cup of table sugar and caramelized it (though I messed up at the end and ended up making it lumpy). I then added it to 5 gallons of Musselman's cider (from Walmart) before putting in a cup of homemade pear preserves for good measure.

The OG ended up being ~1.07. Next time I am going to decrease the sugar and/or shake it to dissolve it better, but I digress.

I the added Mangrove Jack M02 Cider Yeast and let it ferment (slowly since I forgot to add any nutrient) until it reached 1.02, at which point I siphoned about half into glass carboys that went in the fridge.

The result is a sweet, absolutely delicious cider that has a surprisingly good scent and a bit of carbonation. I'm letting the rest ferment out and age, I imagine it is going to be quite dry and probably fairly bad.

 

[gratus fermentatio]

Why would you assume it will be "bad?"

 

[WilliamSlayer]

Sounds interesting. I have never used pear in my cider before, how much did you use and do you feel like it added a significant flavor addition?

 

[ImpatientBrewer]

Why would you assume it will be "bad?"

Ok, not bad, but very, very dry.

 

[ImpatientBrewer]

Sounds interesting. I have never used pear in my cider before, how much did you use and do you feel like it added a significant flavor addition?

I'm not experienced enough to tell you, but I can tell you that I didn't use any raisins, tea, or nutrients and there was no unpleasant odor. I'm not sure if you're familiar with pear preserves, but it's essentially candied pears, so I suspect it simply upped the sugar content. Either way, I'm not messing with a good thing.