North Sider Cider (Belgian Ale)

[two_squirr3ls]

Thought I would share this, before my cider came out of the secondary, and before its tougher to find seasonal unpasteurized/no preservative cider! Very promising.

5 Gallons unpasteurized/no preservative apple cider (Soergel's Orchard, Wexford, PA)
4lbs Cane Sugar
1lb Dark Brown Sugar

Didn't want to deal with Campden tablets, so I did a stovetop pastureization in 2 batches (2.5 gallons each), adding half the sugar(s) to each batch. Heated to 140, cooled in a soda keg on ice. Pitched white labs belgian ale yeast around 70F. Yeast energizer to speed fermentation.

Very little activity this week, so I transferred it to the secondary today. Tomorrow it will go into a 34F refrigerator, and into a soda keg in 2 weeks/force carb (slowly). I think it will be perfect for the holidays.

Had an extra 2 pints, couldn't help but taste. Great apple flavor, not cloyingly sweet, not hot at all. Not clear at all, but I wasn't hoping for anything clear. Color approximates a hefeweizen. I took a sip last week when I was getting a gravity reading: at 1.02, it was way too sweet, the extra week made all the difference.

 

[Soilworker]

How much "Belgian ale" taste was there? Did you think it was well balanced and worthwhile?

The recipe looks amazing! Thanks for posting!

 

[two_squirr3ls]

I would go for it, need more replicates of the cider to make sure its a good recipe. Thats just good science

Its pretty balanced. I wanted to get a bready character from the yeast. I got that, and then some. I think the fruitiness will step to the front as it sits the secondary. Definately has ale-like qualities, much less sharpness (from the alcohol) than a belgian with an equivalent abv.

 

[Soilworker]

Sweet, I'll give it a try once my I get a carboy freed up next week. I think I'm going to try it with Wyeast 3864 Canada/Belgium Ale since I love Unibroue.