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Thursday, January 28, 2010

Cider Update

So remember not too long ago when I mentioned M trying to make hard cider? And remember when I mentioned that it was a "possible failure?" (I was going to be more negative, but M wants this to be an upbeat update)

I did mention it, didn't I? My mind is in a coffee induced haze at the moment.

Well, turns out everything was okie dokie. A pain in the ass, but okie dokie. M managed to change it from a very sour sparkling cider, into a sweet sparkling cider sweet apple wine.

And how did he do it? Let's hear from M himself:

In order to get rid of the "super fizziness," I used a few Campden pellets. This killed off any little microbes that were still active in the cider. I brought 4 cups of water to a boil and added 4 cups of table sugar. Possibly more, I kept adding until it no longer dissolved. I added that to the 5-gallon batch of cider, covered it up, and allowed it to settle for a few days. This resulted in a marked decrease in fizziness, and increased sweetness to the batch. In tasting, I have found that it more similar to apple wine than hard cider. In fact, it's actually pretty strong. It's not very smooth, but you get used to it... after a couple of glasses.
I might be mildly drunk at the moment. But that's good. Burrrrrrp.
 If you have any questions regarding how to make your own cider, or homebrew things in general, feel free to leave a comment and M will get back to you. However, if you actually know what you're doing (like M's sister for instance) you may think he's way off base. It may be out there, but hey... it worked, didn't it?

So there.


Matt said...

haha nice. i want to try some sweet sparkling cider sweet apple wine

Lilimonster said...

I think that can be arranged. There's also some Big Brown Nut and Fat Bastard if you're into the beers.

And yes, he named his beers Big Brown Nut and Fat Bastard.

M said...

sweet sparkling cider might be a bit more difficult. the Sweet and the Sparkling are more or less independent of each other. it's usually either/or, unless you use pressurized CO2 for carbonation. but this is where the campden pellets come into play. they stop the fermentation and allow you to add more sweetness, without the yeast utilizing that and turning it into alcohol/fizziness. so what you end up with is more like an apple wine (in terms of fizziness and sweetness) instead of a carbonated, sparkling, dry cider. and yes, it's quite a bit more delicious..

phairhead said...

sounds like a giant bottle of awesomeness!

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