Primitive cider (again)

Discussion in 'Beginners Brewing Forum' started by Zambezi Special, Jan 6, 2021.

  1. Sunfire96

    Sunfire96 Well-Known Member

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    I'm liking this batch quite a bit
    20210512_174414.jpg
     
  2. Frankenbrewer

    Frankenbrewer Well-Known Member

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    It look good! Is it not carbed? How much salt did you add?
     
  3. Sunfire96

    Sunfire96 Well-Known Member

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    It's carbed. A heaping 1/8 tsp into about 0.4 gallons :)
     
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  4. Herm_brews

    Herm_brews Well-Known Member

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    Eensy micro tiny batch.
    It sure does look good.
     
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  5. Zambezi Special

    Zambezi Special Well-Known Member

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    I like the idea of adding salt!
    It's not uncommon here for people to add salt (and lemon/lime) to the commercial cider.
    I tried it and like it as those ciders are very sweet. It balances them out.
     
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  6. Herm_brews

    Herm_brews Well-Known Member

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    We’re all just trying to find flavors that we like. Then, of course, we’re all trying to replicate those flavors that we like.
    The weekend is near, and some cider is gonna be sampled.
     
  7. Sunfire96

    Sunfire96 Well-Known Member

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    I learned a lot from this article about how brewing salts affect flavor. The goal shouldn't be matching numbers with a target water profile, but instead knowing what each mineral brings to the table and if it will enhance or detract from the flavor of your beverage

    https://byo.com/article/adjusting-flavor-using-brewing-salts/
     
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  8. AHarper

    AHarper Well-Known Member

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    Just done a small batch of cider from shop bought pressed apple juice. Looks like a NEIPA and is a lot cloudier than my usual apple juice that I have made cider from in the past. SG= 1.052
    upload_2021-5-13_16-20-22.png
     
  9. Trialben

    Trialben Well-Known Member

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    Had a bit of a look through old brew book from when I was starting brewing and this recipie caught my eye check it lactose in it 20210519_164245.jpg
    I used to do 15lt batches.:)
     
  10. Herm_brews

    Herm_brews Well-Known Member

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    Historical brewing by Ben. Did you use frozen concentrate?

    As for cider, our latest batch is a good one. It is clear, fizzy and has good aroma and flavor. Too bad we lost a whole 500 ml bottle to bottle failure.
     
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  11. Trialben

    Trialben Well-Known Member

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    Local pineapples from round here yeah 4 pineapples ha!
     
  12. Herm_brews

    Herm_brews Well-Known Member

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    I’m referring to “12 Lt Aldi Apple Juice (reconstituted)” - what I’m asking is, did you use apple juice from concentrate?
     
  13. Trialben

    Trialben Well-Known Member

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    Yeah it would of been juice. It musta had that written on the bottles...
    I still remember making it I juiced the lemons and 4 pineapples and filled to 14.5lt Mark using juice.
    Added the lactose for sweetness.
    I want to try oak chips again.

    I was reading a book on historical cider making at the time and how cider was stored in oak barrels on the bar at pubs they called it Scrumpy or ye old Scrumpy.
    So was trying to get the oak flavour.

    My next batch turned out like vinegar apple cider vinegar I remember but this one was hastily drunken:p
     
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  14. Zambezi Special

    Zambezi Special Well-Known Member

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    Apple cider has always been my back up plan :confused:
     
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  15. Zambezi Special

    Zambezi Special Well-Known Member

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    Soooo
    I forgot I had 4 ltr cider still in the fermentation bucket.
    Bottled it today. I added a little yeast to each bottle.
    It's going to stand for about amonth as I will be away. It's in PET bottles and in a coolbox, so should be pretty safe.
    I also found a forgotten 500 ml bottled cider. It's from the batch that struggled to carbonate. Well, it is carbonated now ;)
    Patience (or forgetfulness) really is a virtue.
    I moved the bottle to the fridge....
     

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