Why/How is my cider so clear and yellowish?

[mopar318]

For my first hard cider in 3-4 years, I was really impressed with the flavor and color of my cider. The thing I am curious about is, I have not seen any other ciders that looks like mine. Most are darker or cloudier, or just clear.

Mine is very clear with a golden color that looks just like a lager. I would like to replicate it, but would like a darker cider if possible. Does anybody use the oak chips?

 

[BGBC]

Looks like a nice cider! Here's my last one, the pic doesn't do justice to the clarity (condensation on the glass), but it's pretty clear and yellow like yours. It's just fresh pressed apple cider, fermented with S-04.

If you want a darker cider you could steep some dark crystal malt and add that. A small amount should add color without impacting flavor much.

Do you add sugar? Darker sugars will also make it darker.

 

[mopar318]

Looks like a nice cider! Here's my last one, the pic doesn't do justice to the clarity (condensation on the glass), but it's pretty clear and yellow like yours. It's just fresh pressed apple cider, fermented with S-04.

If you want a darker cider you could steep some dark crystal malt and add that. A small amount should add color without impacting flavor much.

Do you add sugar? Darker sugars will also make it darker.

I did not add sugar, and I use fresh pressed cider from our orchard. So most of the ciders I see must have been sweetened with brown sugar? Makes sense!

I have some liquid malt from my beer making days but would be afraid of how it would taste.

Any body have success with oak chips to add color and bkdy?

 

[Bauerbrewery1989]

I've never added oak chips myself, but if you wanted to try a commercial cider with it "Thatchers Green Goblin" is a cider aged in oak. It's very tasty. From what I've read with oak, you have to be careful how much to add and sample often to get the right flavor you want.

 

[EpicCider]

For my first hard cider in 3-4 years, I was really impressed with the flavor and color of my cider. The thing I am curious about is, I have not seen any other ciders that looks like mine. Most are darker or cloudier, or just clear.

Mine is very clear with a golden color that looks just like a lager. I would like to replicate it, but would like a darker cider if possible. Does anybody use the oak chips?

I actually just bought some oak chips last week and plan on doing a controlled test to see what it pans out to. As for the look of your cider, it's all what the maker wants in a cider. It's fairly easy to get a clear cider, but some makers actually prefer the cloudy for taste.

Overall I would say it looks great.

 

[rocketsan]

LOL, most would kill for that clarity

 

[Yooper]

cider is pretty light- darker than a white wine, but not that much.

I don't like oaked ciders. They are pretty delicate in flavor, and I don't think they can stand up well to oaking. Maybe if a light American oak is used and the oaking is short term it could be ok.

 

[EpicCider]

cider is pretty light- darker than a white wine, but not that much.

I don't like oaked ciders. They are pretty delicate in flavor, and I don't think they can stand up well to oaking. Maybe if a light American oak is used and the oaking is short term it could be ok.

I think you might be right, but I want to experiment by adding oak essence (oak chips in alcohol, eye dropper in) and aging the cider.

I think it sounds like a cool idea, but in practice will be questionable.

 

[Krausen89]

I have a one gal batch of cider that i bottled on apple wood chips. Ive been aging it.like that since 2010. Have no idea how it tastes.

Sent from my LG-MS770 using Home Brew mobile app

 

[mopar318]

cider is pretty light- darker than a white wine, but not that much.

I don't like oaked ciders. They are pretty delicate in flavor, and I don't think they can stand up well to oaking. Maybe if a light American oak is used and the oaking is short term it could be ok.

Thanks for the info. I would be using the french oak cubes if I do it and only for 2 weeks.

 

[ThorGodOfThunder]

That just looks like a well-made cider.
Mine look identical to that, but I think a lot of people don't try to clear their ciders as much as I do.

Generally they get dark when they start to oxidize, so lighter is better to a degree. I backsweeten with brown sugar often, but it barely adds any color. If you want to get a more brown hue you can add spoonful or two of molasses per gallon without changing the flavor much. I do that to my caramel cider so it looks a little darker than the plain cider.

If it tastes good, who cares?