I finally drew samples to test two ciders that had fermented out all the way. They are not the oldest batches but they are the clearest and with the least amount of lees.
I had my friend and my mother try it in addition to myself and the consensus was.... no real flavor. It wasn't an issue with being too acidic or too sweet or too tannic. It was just... really boring. There was a slight alcohol flavor. I detected some yeasty aroma (which I disliked) but otherwise there wasn't anything objectionable in it. It didn't have solvent flavors or anything harsh. It just... didn't taste like much of anything. No real body or mouthfeel either.
If I was to compare it to beer I would say it is like Coors Light.
This is a great disappointment though not entirely unexpected. There is a reason people use cider apples for cider and perry pears for perry.
The cider was made from Whole Foods apple juice and the perry was made from Bartlett pear juice which I juiced myself. The cider was fermented with Mangrove Jack M02 yeast. I think Safcider was used on the perry.
I have about nine more batches in various states of fermentation and they will probably turn out similarly since they are also made out of common dessert apples or commercial apple juice.
So what can I do to improve this stuff? I have malic acid, acid blend, tartaric acid, grape tannins, my own untoasted oak chips, and some French oak chips (medium toast) on hand. I could get other flavorings. I saw an organic apple extract suggested. I could add malic acid and run it through malolactic fermentation. I could throw in apple juice concentrate. I could add sugar or fresh apple juice to restart fermentation in order to increase the ABV.
So I'm soliciting opinions from the wiser and more experienced hands here.
While this is a disappointment it is also potentially an opportunity. I have some cider here which I can use for experiments and don't care if the experiments fail.
Thanks in advance.
I had my friend and my mother try it in addition to myself and the consensus was.... no real flavor. It wasn't an issue with being too acidic or too sweet or too tannic. It was just... really boring. There was a slight alcohol flavor. I detected some yeasty aroma (which I disliked) but otherwise there wasn't anything objectionable in it. It didn't have solvent flavors or anything harsh. It just... didn't taste like much of anything. No real body or mouthfeel either.
If I was to compare it to beer I would say it is like Coors Light.
This is a great disappointment though not entirely unexpected. There is a reason people use cider apples for cider and perry pears for perry.
The cider was made from Whole Foods apple juice and the perry was made from Bartlett pear juice which I juiced myself. The cider was fermented with Mangrove Jack M02 yeast. I think Safcider was used on the perry.
I have about nine more batches in various states of fermentation and they will probably turn out similarly since they are also made out of common dessert apples or commercial apple juice.
So what can I do to improve this stuff? I have malic acid, acid blend, tartaric acid, grape tannins, my own untoasted oak chips, and some French oak chips (medium toast) on hand. I could get other flavorings. I saw an organic apple extract suggested. I could add malic acid and run it through malolactic fermentation. I could throw in apple juice concentrate. I could add sugar or fresh apple juice to restart fermentation in order to increase the ABV.
So I'm soliciting opinions from the wiser and more experienced hands here.
While this is a disappointment it is also potentially an opportunity. I have some cider here which I can use for experiments and don't care if the experiments fail.
Thanks in advance.