jnesselrode
Well-Known Member
We were recently in Ireland and fell in love with the ciders there. My favorite was MacIvor's, but we also had Stonewell Dry, Bulmers, Cronin and some others I'm sure. We typically went for ones labeled dry or medium dry. The thing that really stood out to us was the very full body and fruit-forward flavors.
I've made hard cider several times, with generally good results. I typically have used Louisburg Cider Mill (Kansas, USA), which is absolutely delicious to drink unfermented. I've done some with additional sweetening, and some have been carbonated. None have come close to the flavors we experienced in Ireland.
It seems adding some frozen concentrate at the beginning might give the apple flavor a boost. I've also considered adding it afterward for flavor, but want to be careful to not get it too sweet. Can anyone offer advice how to get closer?
I've made hard cider several times, with generally good results. I typically have used Louisburg Cider Mill (Kansas, USA), which is absolutely delicious to drink unfermented. I've done some with additional sweetening, and some have been carbonated. None have come close to the flavors we experienced in Ireland.
It seems adding some frozen concentrate at the beginning might give the apple flavor a boost. I've also considered adding it afterward for flavor, but want to be careful to not get it too sweet. Can anyone offer advice how to get closer?