MindenMan
Well-Known Member
I currently have a batch of ice cider going in my fermentation chamber (re-purposed freezer) and in the beginning I was holding a 60* F temperature which is at the bottom of the temperature range for the 4184 Sweet Mead yeast I am using. I am using Tree Top 3 apple blend juice fortified with "generic" apple juice concentrate to hit a 1.130 O.G.
The flavor is amazing on the tongue, peach/cantaloupe, and maybe a very slight touch of banana. The ice cider is now in a 34*F environment and it is still actively fermenting, I would have never guessed that would happen. I have read the colder an ice cider is fermented the better it can be, so maybe this batch will be great.
EDIT: 09/26/2016: I actually have two small batches of ice cider: the first batch is the one mentioned above, and it's flavor has changed slightly; to me it still doesn't really taste like apples. It is now much less viscous and sweet but still very stone-fruit flavor.
The second batch has had the same ingredients but it was started two or so weeks later, and is following the same sort of flavors at the same age of the first batch. It is almost all peaches and maybe a touch of cantaloupe right now and it is fairly viscous and sweet, but not cloyingly sweet. If it copies the character of the first batch, I am going to make a quantity of it as it takes a very long time to finish fermenting.:rockin:
The flavor is amazing on the tongue, peach/cantaloupe, and maybe a very slight touch of banana. The ice cider is now in a 34*F environment and it is still actively fermenting, I would have never guessed that would happen. I have read the colder an ice cider is fermented the better it can be, so maybe this batch will be great.
EDIT: 09/26/2016: I actually have two small batches of ice cider: the first batch is the one mentioned above, and it's flavor has changed slightly; to me it still doesn't really taste like apples. It is now much less viscous and sweet but still very stone-fruit flavor.
The second batch has had the same ingredients but it was started two or so weeks later, and is following the same sort of flavors at the same age of the first batch. It is almost all peaches and maybe a touch of cantaloupe right now and it is fairly viscous and sweet, but not cloyingly sweet. If it copies the character of the first batch, I am going to make a quantity of it as it takes a very long time to finish fermenting.:rockin: