Cider Digest #0415

Published in

· 8 months ago

Subject: aging natural cider 
Date: Mon, 31 Jan 94 19:05:55 -0500 
From: bradley@adx.adelphi.edu (Rob Bradley) 

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Subject: Cider Digest #414 Mon Jan 31 19:00:09 EDT 1994 
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Cider Digest #414          Mon Jan 31 19:00:09 EDT 1994 
Forum for Discussion of Cider Issues 
Jay Hersh, Digest Coordinator 

Contents: 
  Cider aging (Jay Hersh) 

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Date: Mon, 31 Jan 1994 12:18:03 EST 
From: Jay Hersh <hersh@x.org> 
Subject: Cider aging 

Howdy folks. Now that I've been making cider a few years I have some older 
stock (well less than a six pack actually) that I tried the other day. While it 
was brilliantly clear it seemed to my recollection the flavor had changed. 
While before it used to have a nice dry/sweet balance it now seems that it has 
soured some. This cider was a New England traditional fermented with wiuld 
yeasts and bottled 2 years ago. It scored in the high 30s in the AHA cider 
competition when entered. 

So I am wonderinng if anyone else especially those who ferment with wild yeasts 
have experienced negative flavors developing as a result of aging. I had 
previously found my ciders to be similar to meads in that they required at 
least some aging to taste good/mature rather than harsh and had expected them 
to handle long term aging well so I am surprised at the apparent development of 
sour flavors in this cider and am wondering if I need to reconsider my approach 
and treat it more like Ales and consume it fresher and not alow long aging. 

        JaH 

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