Super Strength Cider

[ApfelweinTree]

I am new to cider making, so I want to know if this is possible/a good idea.

In a 5 gallon carboy start by fermenting 3.5 gallons of pasteurized juice. Then I would add 1.5 gallons of molasses a little at a time so fermentation does not stall. Using WLP099 super high gravity ale yeast from White Labs because it will end up at about 17%.

Will the molasses taste overwhelm the juice? And will not filling the carboy from the start allow stuff in the air to ruin the cider? I know exposer to air is usually limited because of this, but sometimes wild yeast is used, so can I get away with it? Lastly, is the yeast choice solid?

Any other comments/advice/etc. welcome. Thanks in advance.

 

[pricelessbrewing]

I would never go that high. Look into apfelwein, it may be something you're interested in.

Why molasses?

 

[ApfelweinTree]

I thought apfelwein was super strength cider, am I wrong on that? Like how barley wine is a style of strong beer?

I chose molasses because I thought it would be like putting two types of pie together, but I am not sure the flavors would balance.

 

[BanditBrewCo]

I use Red Star - Pasteur Champagne yeast and have taken my Apfelweins and ciders just a touch over 18% using dextrose and nutrients successfully before stalling out. Multiple sugar/nutrient additions across 4-5 weeks at 64-66 degrees Fahrenheit has produced consistent results for me.

Although I now only run them up to 10-12% to make it more of a session sipper as the 18% is quite potent to start drinking before the sun goes down.

 

[BanditBrewCo]

Side note:

I age my 18% for 1 year minimum but up to 2 years if I keep my pipeline full.
I age my 10-12% for 6-8 months.

At 18% I have picked up a strong alcohol taste and smell at over 8 months aged that most people find very unpleasant.

 

[MindenMan]

I make a lot of high proof ciders (apple wine) and bottle aging is really needed. I just opened a 2 year old bottle and it was pretty amazing; at 1 year it wasn't very good. Unless you plan on making nasty-tasting rocket fuel to drink right away, I would search the Cider forum to see other ideas.

 

[outside92129]

Ditto on all the prior comments. I used to do 1lb/gal of sugar with Ed Wort's recipe, i've since dialed it down so I wouldn't have to age it as long.

You'll lose a lot of the flavoring with fermentation, but with molasses being 2/3 of the recipe there should be quite a lot remaining. But you may want to do a test first, at least read this thread:

https://www.homebrewtalk.com/showthread.php?t=303392

 

[ApfelweinTree]

Thanks for the comments, good points about aging higher abv drinks longer. I might use less molasses and/or leave more residual sugar for my first try with champagne yeast. The ale yeast was for abv and might not taste the best.

 

[Yooper]

Thanks for the comments, good points about aging higher abv drinks longer. I might use less molasses and/or leave more residual sugar for my first try with champagne yeast. The ale yeast was for abv and might not taste the best.

I make a ton of apple wine every year, and we love it. It doesn't taste like apples, anymore than grape wines like merlot taste like grapes.

I use sugar to boost the ABV, or honey. The issue with molasses is that molasses, when fermented out so that no sugar remains, tastes really really terrible. I'd try it with just a TINY bit if you want to try it, and not nearly as much as you suggested. Molasses taste pretty good when sweet, like in recipes like cookies or baked beans, but when the sugar is fermented out it is probably one of the most unpleasant flavors I've ever experienced. You may have a different opinion, of course, but I would do it with one gallon and not five just in case you hate it as much as I do.

I have a super simple crabapple wine recipe posted, and I've used it with regular apples as well. Generally I try to make it around 13% or so, so it doesn't take 5 years (and be on the downhill slide) before it becomes drinkable. I also have an apple wine recipe posted using apple juice that is pretty good. You may want to try a proven recipe before trying a rocket fuel molasses wine, in my opinion.

 

[thinbluebbq]

I make a force carbonated 5-6% cider for the wife because she likes Woodchuck. The neighbor who homebrews and I like it stronger. At least once a year I make a batch that is in the 18-20% range. I keep it still and let it age some. I am a bourbon and gin guy so this is a nice strong sipper for me. It's fun to make both types of cider. For my strong stuff, I just load it with sugar to get the initial SG I want. Sugar is cheaper and the flavor is just fine IMHO. Happy Brewing!

 

[MindenMan]

One of my fellow home brew club members makes 20% ABV hard cider that he makes into applejack. He uses sugar to fortify the ABV; I have tasted his a/j and it is quite good (really good actually) but I don't remember how apple forward the flavor is. I use only FAJC to fortify my ciders; although they are a bit more finicky to ferment to finish by adding the FAJC and nutrient in stages, I believe the finished flavor is worth the extra time/cost. The oldest applejack I have tasted so far was a year old and it was amazing. My point is, don't get in a hurry to drink your cider/wine and you will be rewarded.

 

[Paps]

Make an insane amount so that way you will have some bottles that are well aged as you drink your way to them.....don't forget to restock the supply BEFORE you drink everything.

 

[madscientist451]

I don't like the rocket fuel alcohol taste that comes with adding sugar to cider.\
Everyone has different tastes, but I find it really unpleasant. If you want boost your abv by adding sugar, I would suggest a smaller batch and experiment with how much sugar and what ABV suits your taste. That way if you don't like it, your not stuck with 5 gallons that's undrinkable. Once you get a recipe and process figured out and some experience making it, expand to bigger batches.

 

[MindenMan]

I make all my hard ciders in 1 gallon batches just in case I don't like the results. I recently had two batches due to pH issues turned into vinegar w/o my consent. No big deal really, I will now have some non-alcohol based gifts to give for Christmas.

 

[bernardsmith]

another way of increasing the sugar and flavor content of apple wine is to simply freeze the apple juice and collect 1/3 of it as it thaws. That third will contain about twice the sugar content of the original - so if you had 3 gallons of apple juice with a gravity of about 1.050, the first third that liquefies will have a gravity of about 1.090 or possibly a little higher. It will also have most of the flavor - the 2/3 that is still ice is essentially water.

 

[MindenMan]

Which is why I use FAJC to fortify instead of plain sugar.