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Cider Experiment with orange peel and belgian yeast?
Heya,
I was thinking of making abunch of cider (~15gal) pretty soon, and wanted to do some experimentation. In the past I've used plain cider with and without sugar added, and used some generic ale yeast and champagne yeast.
Would using a belgian white ale yeast (not sure what kind, a friend is giving it to me) be a terrible idea? I was thinking of fermenting with that 'saison style' then adding additional sugar ( brown, maple syrup, honey, possible some DME, or fruit) after fermentation slows. Could do a couple additions? Possibly a small amount of hops too?
Any suggestions or thoughts on this? What kind of sugar/fruit would be good?
My second idea for a batch is to add some cinnamon/cloves and orange peel? I have not idea if that would work or not, and have no idea when to add the orange peel/spice, during fermentation, or during boil/pasteurization?
Thanks!
if the reason for the additional sugar additions is to sweeten it you can use splenda instead. it is unfermentable so it won't jack up the alcohol content.
DC
I'm currently doing a batch as we speak that has cinnamon and clove. This will be my first try and it's a cyser sweetened entirely with honey. I'm using Lalvin D-47 dry wine yeast with this one. One thing you want to think about is that you wouldn't want to boil, just get hot enough to disolve the honey/sugar/maple syrup or whatever. If you boil that will set pectins and you'll need to add pectic enzyme a couple of days before you bottle to clear it or it will stay foggy.
For my clove cinamon cider I added a couple Tablespoons of whole cloves and a cinnamon stick to the warmed cider, to help release the oils and poured it all in the primary. I will probably add another couple tablespoons of cloves to the secondary to make sure some of that flavor wasn't released with all the co2.
Something you might want to considder is getting clove oil. It's a little expensive but might be an easier way to add a little of that flavor for the mulled cider taste you might be looking for. I've also done ciders where when I racked into the 2ndary I topped it off with more fresh cider and fermentation did pick up again. I always use dry wine and champaigne yeasts, but many recomend ale yeasts for lower alcohol content which would leave your cider sweeter (also keep in mind the saison style yeast is cultured to brew at verry warm temps, that yeast is right at home at 85-90 degrees). But with champaigne/dry wine yeast you can backsweeten and pasturize (either with UV or heat, heat is easier). Once you bottle you can soak the bottles in 190* F water for 10 min and that will kill off the yeast. You can even do this after you've carbed them but you might have a few caps blow off.
If you're into experimenting this year check out my cranberry cider recipe (down a couple posts on the list) and see if that might be something you want to try. Made basically by adding some homemade cranberry sauce to the primary, and I gave pretty detailed instructions.
Enjoy, I love experimenting with cider!
Hmmk Thanks!
Adding sugars after primary fermentation with the belgian yeast wouldn't be for back sweetening, but to see what a 'dubble' cider would be like.
I've made cysers before, think it turned out around 12%, wasn't my favorite, despite sitting for around a year it still had alot of spicy alcohol to it.
What would be the effect of orange peel in cider? The idea sounds good, but i'm not sure how it would turn out in reality.
Another idea is adding DME to either the cider before pitching or after primary at some point, the idea is that I could get some decent head retention from it, and it could add some interesting flavors?
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