Surprisingly Good

A general forum for making wine, cider, and mead at home.
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Dondeemon
Posts: 21
Joined: 5 years ago
Favourite Beer: wheat ale
Location: Windsor, Ontario

Surprisingly Good

Post by Dondeemon » 5 years ago

I could not stand the fact that I an empty primary fermenter sitting around, so I thought I would make some cider. I used 23 liters of Allens apple juice and 2 kg of brown sugar and pitched it with a wine yeast. I was very surprised at how good it turned out. I bottle conditioned it and brought it to my campground everyone loved it. No more strongbow for me will be making more real soon.
:rockon:

rwayne
Posts: 37
Joined: 5 years ago
Favourite Beer: IPA

Re: Surprisingly Good

Post by rwayne » 5 years ago

Question for you on this... Did the cider turn out to be very dry? I have a cider that is in secondary right now, about 4 weeks after pitching the yeast. I sampled it and it is yummy but very very dry and around 7.5%. Of course my wife was hoping it was going to taste like Somersby, lol. I am thinking with cider that the yeast will turn all of the sugar to alcohol so the only real way to get it off dry and sweeten it up a bit is to add some sugar / flavour after the fermentation and aging. From what i have read perhaps adding potassium sorbate to stop fermentation and then add apple flavouring / sugar or something to sweeten it up a bit is the way to go. It all depends on what you like i guess but thought i would run this by the forum.
Next to Brew - Smashbomb IPA Clone
Primary - Tankhouse Ale
Secondary - Mad Trapper Double IPA
Kegged and Aging - Hawaiian Pale Ale, Bees Knees Pale Ale, Winter Moon Spiced Apple Cider
On Tap - Holy Cow Chocolate Milk Stout, Hay Bale Blond Ale

Dondeemon
Posts: 21
Joined: 5 years ago
Favourite Beer: wheat ale
Location: Windsor, Ontario

Re: Surprisingly Good

Post by Dondeemon » 5 years ago

It is an off dry, definitely not as sweet as Somersby but not as dry as Strongbow either

oro
Posts: 909
Joined: 6 years ago
Favourite Beer: one I am drinking
Location: Oro Medonte

Re: Surprisingly Good

Post by oro » 5 years ago

I make cider fairly often - I just use 3 ltr PC pure apple cider and a pack of coopers yeast in a gallon jug- ferment for 3-4 weeks at 65 degree. My wife loves it, not too dry when finished. Try using a beer yeast next batch
Beer has food value, food has no beer value...

rwayne
Posts: 37
Joined: 5 years ago
Favourite Beer: IPA

Re: Surprisingly Good

Post by rwayne » 5 years ago

I used White Labs Cider Yeast on the batch I have aging right now. I used 20 litres of Rougemont apple juice and 6 litres of PC cider and boiled it down to 23 litres to get the OG up. I'll definitely try a beer yeast next time. Cheers
Next to Brew - Smashbomb IPA Clone
Primary - Tankhouse Ale
Secondary - Mad Trapper Double IPA
Kegged and Aging - Hawaiian Pale Ale, Bees Knees Pale Ale, Winter Moon Spiced Apple Cider
On Tap - Holy Cow Chocolate Milk Stout, Hay Bale Blond Ale

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JimmehBrew
Posts: 808
Joined: 6 years ago
Favourite Beer: Bass Pale Ales
Location: Barrie Ont CA
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Re: Surprisingly Good

Post by JimmehBrew » 5 years ago

Try the US04 it will attenuate to 1.008 or 6 and works well, just transfer to a secondary after a week or so as that yeast works fast.
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SunyJim
Posts: 237
Joined: 7 years ago

Re: Surprisingly Good

Post by SunyJim » 5 years ago

Nottingham leaves it a little sweet as well. Or if too dry a packet of splenda per bottle leaves it just sweet enough to match a Somersby

Dondeemon
Posts: 21
Joined: 5 years ago
Favourite Beer: wheat ale
Location: Windsor, Ontario

Re: Surprisingly Good

Post by Dondeemon » 5 years ago

I opened one and put a little squirt of mio in it and it was awesome

vony
Newbie
Posts: 3
Joined: 5 years ago
Favourite Beer: beck

Re: Surprisingly Good

Post by vony » 5 years ago

I agree with you!

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