JimmyJ
Member
So last year I made(first ever) 25 litres (6.6 gallons) of cider and let it ripe in secondary with medium roasted oak chips. I let it ferment out dry, then back sweetened with lactose to take of the edge and bottle carbonated with some dark cane sugar. And it was delicious but 'vanilla'...
So now I got me some smaller demijohns and am ready for some experiments.
mini batch #1 Dry hopped:
Let's see what all the hype is about.
current state: bubbling away :rockin:
mini batch #2 Citrus peels:
Anyone have experience with hard cider and various citrus peels and if you can add the squeezed juice from these pieces of fruit as well? I thought this could be a nice one during those hot summer months.
current state: bubbling away :rockin:
mini batch #3 Blackcurrant:
Saw this one online and wanted to give it a go.
current state: in primary
I'm gonna ferment this one dry, then add Apple juice to dilute the alcohol/sweeten if necessary.
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Still thinking about how I am gonna backsweetend. I was thinking about backsweetening with sugar, bottle it and pasteurize when the level of carb is just right. Or does anyone happen to have experience with stevia?
couple more questions since I am still a bit of a noob:
In the Blackcurrant recipe I found they added tannin. How does this affect flavor or what does it affect?
So now I got me some smaller demijohns and am ready for some experiments.
mini batch #1 Dry hopped:
Let's see what all the hype is about.
- 5 Litres(1.3 gallons) of Ordal juice (OG 1.045)
- Fermentis Safale s-04 dry yeast
- 6g (0.2 oz) nutrivit yeast nutrition
- added ~140 grams of cane sugar to bring my expected alcohol percentage to about 7.5% (SG 1.056)
- gonna ad ~15g of Cascade hop flowers in secondary for ~7days. And we will see how it tastes then
current state: bubbling away :rockin:
mini batch #2 Citrus peels:
Anyone have experience with hard cider and various citrus peels and if you can add the squeezed juice from these pieces of fruit as well? I thought this could be a nice one during those hot summer months.
- 5 Litres(1.3 gallons) of Ordal juice (OG 1.045)
- Fermentis Safale S-04 dry yeast
- 6g (0.2 oz) nutrivit yeast nutrition
- no added sugar, gonna keep this one fresh and low %
- Citrus peels and or the squeezed juice, thinking lemon/orange.
current state: bubbling away :rockin:
mini batch #3 Blackcurrant:
Saw this one online and wanted to give it a go.
- 5 Litres(1.3 gallons) of Ordal juice (OG 1.045)
- Fermentis Saflager W-34/70 dry yeast
- 6g (0.2 oz) nutrivit yeast nutrition
- 1/4th of a tsp tannin
- 500ml (~1pint) Carrefour Bio Blackcurrant, Elderberry, strawberry
- OG after the sirup = 1.069
current state: in primary
I'm gonna ferment this one dry, then add Apple juice to dilute the alcohol/sweeten if necessary.
-----------------------------------------------------------
Still thinking about how I am gonna backsweetend. I was thinking about backsweetening with sugar, bottle it and pasteurize when the level of carb is just right. Or does anyone happen to have experience with stevia?
couple more questions since I am still a bit of a noob:
In the Blackcurrant recipe I found they added tannin. How does this affect flavor or what does it affect?