benfarhner
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- Joined
- Nov 5, 2012
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This is my second attempt at a cider. I haven't really done much research and I've just winged it both times.
Background: The first batch was fresh-pressed cider (our friends have a press). I put 3 gallons in a carboy, pitched some yeast, and let it sit for a long time (several months, don't remember exactly) before bottling and aging it. I tasted it every month or so, but at about a year, it was tasting more or less vinegary and hadn't developed a very strong apple flavor.
This batch was also fresh-pressed cider, 3 gallons straight into the carboy at pressing. No yeast, just put an airlock on it and let nature do its thing. The wild yeast took over right away and it fermented nicely. After 2.5 months, I added a cup of sugar (dissolved) and bottled. This time, I didn't wait for a year, and I have a nice lightly carbonated hard cider. It's still pretty mild in terms of apple flavor, but it's refreshing and easy to drink, no vinegar notes this time.
Next batch, I plan on using additional fresh cider instead of sugar to bottle condition to help improve the apple flavor.
My main question is: how do I get a stronger apple flavor? Will carbing with fresh cider instead of sugar do the trick? I don't necessarily mind a dry cider, so I don't really want to backsweeten. I just like strong flavors
I really like the simplicity of cidermaking: fresh-pressed cider straight into the carboy, add an airlock, and forget about it. Hoping to get this nailed down so I can have delicious hard cider every year.
Background: The first batch was fresh-pressed cider (our friends have a press). I put 3 gallons in a carboy, pitched some yeast, and let it sit for a long time (several months, don't remember exactly) before bottling and aging it. I tasted it every month or so, but at about a year, it was tasting more or less vinegary and hadn't developed a very strong apple flavor.
This batch was also fresh-pressed cider, 3 gallons straight into the carboy at pressing. No yeast, just put an airlock on it and let nature do its thing. The wild yeast took over right away and it fermented nicely. After 2.5 months, I added a cup of sugar (dissolved) and bottled. This time, I didn't wait for a year, and I have a nice lightly carbonated hard cider. It's still pretty mild in terms of apple flavor, but it's refreshing and easy to drink, no vinegar notes this time.
Next batch, I plan on using additional fresh cider instead of sugar to bottle condition to help improve the apple flavor.
My main question is: how do I get a stronger apple flavor? Will carbing with fresh cider instead of sugar do the trick? I don't necessarily mind a dry cider, so I don't really want to backsweeten. I just like strong flavors
I really like the simplicity of cidermaking: fresh-pressed cider straight into the carboy, add an airlock, and forget about it. Hoping to get this nailed down so I can have delicious hard cider every year.