just stared a cider, tell me what you think

[sconnie]

I was going for a semi-sweet cider with an apple flavor and an alcohol content closer to beer than wine. Let me know how you think i did!
1 gallon of apple cider
1/2 cup brown sugar
1 can frozen apple juice concentrate
1/2 tsp acid blend
1 tsp yeast nutrient
nottingham ale yeast
i dissolved the brown sugar and melted the concentrate in some of the apple cider on the stove, then let that get back to room temp, then put it in a one gallon carboy. Then i added a little more cider, leaving some room, and added the acid blend and nutrient, then pitched the yeast and attached the airlock.
It's been in the carboy for a few hours and is already fermenting pretty well.
Thanks for any thoughts or imput!

 

[Chillibeerman]

It seems like it's similiar to a recipe I once made. I loved how mine turned out, but it was twice as strong as your average beer. :rockin:

 

[sconnie]

chillibeerman, how long did you age it before it tasted the way you wanted?

 

[sailman]

Ok apple juice has an OG of around 1.050 and the apple juice concentrate that I used added about .002 if this is true in your case you are looking at over 6%. Dont forget about the brown sugar 6% for sure.

 

[david_42]

If it ferments too dry, wait until it stops completely, add a campden table and a small can of concentrate. The campden will kill the yeast. Maybe start with 3 oz of concentrate.

 

[sconnie]

what if i wanted to prime it to make a sparkling cider? Could i prime it with concentrate or some of the remaining juice to get some apple flavor back? If so, how much do you recommend for one gallon?

 

[sailman]

Thats one thing i cant answer, mine is going to be a still cider for xmas.

 

[Caplan]

what if i wanted to prime it to make a sparkling cider? Could i prime it with concentrate or some of the remaining juice to get some apple flavor back? If so, how much do you recommend for one gallon?

You should only attempt sparkling with a 'fully fermented' dry cider if you intend to bottle them for priming. Corn sugar is easier to judge for measurement/weight than concentrate for this. Aging (plus go easy on the ABV and spices) really helps to round ciders off.