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Sour Cider
Thought I'd do something different then making' Shine so I made up a batch of Hard Cider. I used 3 gallons of Apple Juice NOT From Concentrate, 3 cans of frozen apple juice concentrate and 3 cups of sugar. I put this into my fermented and added some bakers yeast to the mix. I let it ferment for 5 days then strained it off into jugs. There's still a lot of sediment but I figure after it's chilled down for a day or so it'll settle out and I can decant it off. My "problem" is that the cider taste sour. I added a bit of sugar to a glass that I'm trying and it did improve it quite a bit. My question is, can I add sugar to the rest of it or should I wait until I decant it to add the sugar? Thanks
jonathan,
Here is what I would do.... I would NOT have used yeast, and I would have used unpasturized CIDER NOT JUICE, I would have let it ferment naturally, then I'd let it settle out in my refrigerator for a month or so, then carefully rack it off of the sediment.
Now that you know how to make hard CIDER, go ahead and make your apple juice wine, filter it and drink it.
Best of Luck!
joshua,
Did you add a stabilizer?
Thanks for reply!!
Apple juice and sweet cider are like apples and oranges. COMPLETELY different.
So, you are saying that you made apple wine and not hard cider, right?
Best of Luck!
Jonathan, You should not have used Apple juice, just not a good choice, that and the brewers yeast. That's why it's sour. Go get your self some real Cider from the many farm stands and produce markets available. Make sure there are no preservatives. And has not been pasteurized, but that's not that important. All you have to do is let it set in kitchen or cellar for a week or so, and it will start to swell on it's own. If it's been pasteurized, then you will need to use a dry wine yeast to get it started. And there's a great many wine yeasts to choose from. You can even use a good ale yeast if you would like it to end up sweet cider. A good Cider starts out with a good sweet cider blend.
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