Cider Digest #0223

Published in

· 8 months ago

Subject: Reply 
Date: Tue, 17 Nov 92 14:21:31 cdt 
From: "Butts,Stephen J" <BUTTS@AC.GRIN.EDU> 

To TAK and anyone else interested, on "tasteless" cider: 

First of all take heart -- if your juice had some flavor, much of it may  
well come back when the yeast gets out of the way.  Which brings me to the  
central point:  did your must EVER have any flavor?  Many apple-growers  
make cider out of apples they can't sell -- overripe, underripe, apples  
fallen to the ground, what-have-you.  Those with a bit more integrity use  
sound apples, but crush bland varieties like Delicious [sic] and Macintosh  
that really don't have enough tannins and acid to provide support through  
the fermentation and aging process.  If you're starting out and can't sel-  
ect a blend of apples well-suited to cider-making, at least try to taste a  
bunch of different ciders.  Look for one that makes your mouth pucker, not  
one that is sweet and "yummy."  Smell the stuff; it should have a distinct  
apple-y nose.  Two-buck-a-jug apple juice plus yeast gives two-buck-a-jug  
cider.  Life is too short to drink this stuff.  Remember:  cider is basically  
WINE. 

Secondly, did your cider really stop bubbling after 12-13 days?  This is a  
bit fast; cider needs a slow primary and a very long secondary, about a  
month for the one and 3-4 months + for the other.  If you're fermenting it  
all out quickly, you might try a different yeast and a lower temperature  
next time. 

Finally, don't filter or fine your cider, let it clear naturally.  You want  
those little tiny particles that cloud the cider to drift gently to the  
bottom of your vessel, leaving behind their flavors.  Wine expert Robert  
Parker says that severe filtration or fining can sharply reduce a wine's  
aroma and taste, and the same is true for cider. 

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