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Taste Notes

Red Star Côte des Blancs white wine dry yeast and apple juice make for a ridiculously simple, tasty, wonderfully dry cider.

Notes

ONGOING NOTES FOR CIDER BREWING APPLE JUICE OG 1.050 11/28/2015 Just over 4 gallons Meijer apple juice (apples not from concentrate with asorbic acid, no added sugar or other preservatives). Red Star yeast. BATCH 2/27/2016 4.5 gallons topped to 5. Red Star Côte des Blancs. 2/29 bubbling very decent. Put in office because maybe too cold in brewery. 3/9 SG 1.002 Ready to keg when I am. 3/11 Kegged BATCH "Choo Choo Razzleberry Cider" For Pennsic 6/3/2016 1 gallon raspberry juice 4 gallons filtered apple cider Côte des Blancs OG 1.050 FG 1.002 6.3% ABV 6/25 kegged Definitely a winner! Raspberry quite noticeable. BATCH Mummy Wrap Bone Dry Cider 9/14/2016 Put in sour carboy. Côte des Blancs. 96oz x 7 = 5.25 gal, but it's way over that in the carboy. More like 6. ?? 9/20 SG 1.004 9/24 SG 1.003 6.2% ABV 10/1 I might taste a little bit of a tartness. Fermented in my lacto sour carboy. Filled 4 x 96oz bottles and dry hopped: (1) 0.18oz Cascade [1.2oz equivalent for 5 gal] (2) 0.25oz Centennial [1.66oz equivalent for 5 gal] (3) 0.25oz Glühwein spices (4) 0.125oz Glühwein spices. 10/2 The 0.25oz spiced tastes great after 24 hours. Force carb'ed it with carbonator cap. Nice soft spice, but definitely noticeable. 10/4 Thought it might be too spiced at this point based on initial taste, but not so. Delicious. Maybe it is ridiculously potent, though, because it is complementing my mouthful of creole curry rice. BATCH 10/2016 Dry hopped with 0.5 oz Glühwein spices for nearly a week. Got impatient and didn't let it get as dry as I typically prefer. That and my hydrometer broke. Maybe sweet is better for a holiday cider. Spices definitely there but not too powerful. Could go up to 0.75 oz. I might bottle this for the coworkers. BATCH 11/20/2016 12/4 0.85 oz Glühwein spices. UPDATE: Yes! Cider with Glühwein spices is a 100% WINNER!!! Must do every year! BATCH 12/31/2016 64 oz black cherry cranberry juice. 1/12 SG 1.012. Hmm... stalled due to getting too cold perhaps. Maybe a heating pad on low will do the trick to dry it out. UPDATE: heating pad of course restarted fermentation. Got down to typical -- 1.006-1.002ish. Cran-cherry sadly didn't do what I was hoping it would. Tastes kind of artificial. BATCH 4/23/2017 3 gallons apple juice plus 2 gallons Old Orchard Peach Mango: apple, pear, peach, citric acid, mango, natural flavors, ascorbic acid. 5/7. From sample before kegging, concerned mango would be too dominant, but it seems to have mellowed out. Kegged 2 days ago and force carbonated. Cloudy but tasty. Peach has come to forefront in taste while mango still present in aroma. Tasty summertime treat. BATCH 5/9/2017? The usual apple juice (4 gal) plus a cup or so of lacto sour beer. Just blending cider with lacto sour beer doesn't taste too good. Hopefully fermenting together will contribute a rounded tart flavor. 5/18 SG 1.002 BATCH — PERRY 6/30/2017 3 gallons Gerber pear juice. 96 oz water. Premier Cuvée 7/7 put on low heat. 7/10 took off heat. Wanna check SG and taste to make sure not too dry. BATCH 7/7 5 gal apple juice and Côte des Blancs 7/20 SG 1.012 BATCH 4/20/2018 2 batches of about 4.5. Batch 1: juice with Cote des Blancs and Lactobacillus (harvested from fermentation of my failed Berliner Weisse) Batch 2: apple and Old Orchard cranberry/pomegranate juice with Cote des Blancs Apple juices used: Best Choice juice, Best Choice cider, Wildwood juice (majority) BATCH 1/27/2019 OG 1.050? FG 1.000 Cote des Blancs BATCH 11/18/2019 Premier Cuvée 3 gallons. Small batch. Will keg that with top up water. The add another 3 gallons on top of the yeast — 2 fresh and 1 that’s been in mini fridge for over a year. BATCH 5/10/2020 kegged about 3 gallons fermented cider. Added about 1/6 gallon fresh juice. Topped up to 5 gallons with water. Sealed and pressurized keg at about 15psi. Let’s see how this will keg condition. .