March 1, 2013

I have about twenty crown-capped bottles of dry primed (for carbonation) apple cider, and today marks about a month since bottling. The bulk will be held for six months of aging, but today my wife and I finally sampled the first. I have marked out two a month until up to the sixth month, but we only opened the first, and will let the second have a little more time.

So, thoughts… I may not have added enough priming sugar. It is definitely carbonated, but tiny tongue tickling bubbles rather than the larger ones I might have expected. Maybe time will do more, but I’m guessing not. We shall see. As to the taste; it’s not bad, but it definitely has the “fermenty” flavor my wife has not really appreciated in my work so far. Not sure what is causing it – my impatience, a problem with process, strain on the yeast, or something else.

For my wife’s taste, we added Truvia to sweeten it a little, having already tasted some unsweetened. That definitely cut the fermenty flavor, but not completely. And with very little Truvia it was noticeably sweeter.

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Other than the cider-tasting, not much new to report. Things in secondary are bubbling away.


About George

I'm interested in theology, languages, translation and various sorts of fermentation.
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