Salted Tart Cider

Discussion in 'General Brewing Discussions' started by Iliff Avenue Brewhouse, May 29, 2019.

  1. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

    Joined:
    Oct 31, 2018
    Messages:
    266
    Likes Received:
    125
    Trophy Points:
    43
    Gender:
    Male
    Location:
    Lakewood, CO
    Sorry I realize this is not beer related.

    Planning to throw a cider together real quick. I am planning to add some lactic acid and sea salt. It will be fermented with a belgian yeast on top of pureed berries. Any thoughts? My ciders are kind of tart by nature so I assume I would need to be careful with my lactic acid amount. Maybe add it at packaging?
     
  2. Hogarthe

    Hogarthe Active Member

    Joined:
    Jan 9, 2014
    Messages:
    482
    Likes Received:
    223
    Trophy Points:
    43
    Add at packaging. You don't want to over do it.
     
  3. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    6,706
    Likes Received:
    3,367
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    Same with the salt - it inhibits yeast growth.
     
  4. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

    Joined:
    Oct 31, 2018
    Messages:
    266
    Likes Received:
    125
    Trophy Points:
    43
    Gender:
    Male
    Location:
    Lakewood, CO
    #4 Iliff Avenue Brewhouse, May 29, 2019
    Last edited: May 29, 2019
    Too late. I added about 2/3 as much lactic and sea salt as I had planned. Will likely add more at packaging.

    Is salt not added to Goses before fermentation?

    3 gallons apple juice
    1/2 gallon water
    4 oz sugar
    2 lbs previously frozen mixed berries (raspberry, blueberry, blackberry) pureed with water & sugar
    7g coarse sea salt
    6 mL lactic acid
    T-58 yeast

    Roughly 3.75 gallons into the fermentor
    OG = 1.047
    From previous experience, I expect a FG around 1.002-3 within a week. Will backsweeten with one can of apple berry concentrate.
     
  5. Nosybear

    Nosybear Well-Known Member

    Joined:
    Jul 16, 2012
    Messages:
    6,706
    Likes Received:
    3,367
    Trophy Points:
    113
    Location:
    Aurora, CO, USA
    When I do one, I put about half my planned salt in the kettle - it won't interfere too much with the yeast (think about it: You put salt in bread to inhibit its rise, wouldn't it do the same in beer?). Then I generally throw the second half of the salt back in the bin because there was enough when I tasted it before packaging. Lots going on in the beer.
     
  6. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

    Joined:
    Oct 31, 2018
    Messages:
    266
    Likes Received:
    125
    Trophy Points:
    43
    Gender:
    Male
    Location:
    Lakewood, CO
    It's a cider. Not sure what's considered "lots going on". It's juice, fruit, and yeast with some salt and lactic for character desired character. Thanks for your help.

    Most of the Gose recipes I have seen show all the salt added in the kettle. Something to consider when I attempt one in a couple of months...
     
  7. Iliff Avenue Brewhouse

    Iliff Avenue Brewhouse Active Member

    Joined:
    Oct 31, 2018
    Messages:
    266
    Likes Received:
    125
    Trophy Points:
    43
    Gender:
    Male
    Location:
    Lakewood, CO
    #7 Iliff Avenue Brewhouse, Jun 12, 2019
    Last edited: Jun 12, 2019
    Just kegged. Finished at 1.003. Color is a dark rosy pink color.

    Back-sweetened with one 12 oz can of blueberry pomegranate juice concentrate and added 3g additional sea salt and 3mL lactic acid during transfer. I got a bit of the lactic from the sample but no salt. I think it will be close to what I was going for...
     
    Trialben and thunderwagn like this.

Share This Page

arrow_white