04 APR 15 – House Cider with Some Tweaks

Continuing on with a new found inspiration for experimenting, we decided to mix some things up in our house cider recipe. One of the things I love most about wine and cider making is the experimentation. Just when I get it right I love to try and make it better.

The trouble being, you just don’t know if you did right or crashed and burned for like six weeks.

The latest endeavor…use new yeast and add homemade vanilla. I broke my cardinal rule! One change at a time…

new batch of hard cider

new batch of hard cider

Recipe: 3 gallon yield

The new yeast…

I have been an advocate of using bread yeast since the beginning. I like being able to pick some yeast up at the grocery store. Quick and easy. We also really enjoy the wine we make.

I will write another post on yeast this week.

We choose the Red Star yeast “Pasteur Champagne”. I have heard good things about the yeast and from my research most cider makers use it.

red star yeast "pasteur champagne"

red star yeast “pasteur champagne”

According to my sources we should be able to produce a cider or wine around 16-17% ABV. We have been experimenting with using a hydrometer to get some actual readings on our batches.

Check out the before reading!

hydrometer reading

hydrometer reading

The other tweak we included was using homemade vanilla extract. My wife started making our own extract a little over a year ago and I love the flavor of it. The decision to use it was part flavor and part pride of using an ingredient we make here at home.

homemade vanilla

homemade vanilla

As always we will let you know how his batch turns out through the stages…brew, rack, bottle, enjoy!

Update: I prepared the yeast as directed on the package. I think that was a mistake and though the prep used low heat (lower than 100 degrees) I believe it killed the yeast. After about 12 hours the carboy had no bubbling activity.

I decided to add another envelope of the champagne yeast directly to the batch. The champagne yeast is slower and not a vigorous but I felt there was no activity at all.

I wanted to salvage the batch if at all possible!

I think I made the right decision…after 12 hours I had large bubbles forming; very slight bubbling in the air lock. One pop every 10-15. This morning I awoke to the beautiful aroma of my favorite reaction and the air lock was popping constantly…a dutiful pop, pop, pop. No pause.

Feeling redeemed.

Hope you enjoy!

03 APR 15 – Racking Experiment

Our latest batch of house cider was ready to rack. We have been making this cider now for a while and i felt like it was time to experiment.

Always trying to improve…

At any rate, I have been reading a great book I bought from a local brew store. The book is “The Alaskan Bootlegger’s Bible”. If you have not heard of it you need to get a copy, the link is to Barnes & Noble but it can also be found on Amazon.com from various vendors. Having my choice I would either buy the book at your local brew store or direct from the author at www.happymountain.net.

The book is amazing! Leon W. Kania is my kind of person…down to earth, looking to keep things natural and very knowledgeable.

Why am I plugging a book while posting about racking cider? The book inspired me to try a number of things but specifically Kania talks (I say talks because Kania writes as if he is casually talking to you while showing you how to) about using gelatin as a clearing agent.

My daughter is vegetarian so we don’t keep gelatin in the house. Instead, I have a vegan product on hand called Agar Powder made by Now Real Foods.

agar powder

agar powder

The Agar Powder is made from red algae. The manufacturer claims the final result is the same as gelatin which is made from cattle bones. The product is not only vegan but is also gluten free.

We are kinda green in my house.

Back to cider and racking…

Our yield is three gallons so I measured off 1 1/2 cups of spring water and placed it in a sauce pot on the stove. Once the water came to a simmer I added 1 very large TBSP of the powder, removed it from the heat and stirred.

I siphoned off our cider into three one gallon bottles and allowed the algae water to cool. Once the liquid reached a room-temperature state, I put just shy of 1/2 cup into each bottle.

The theory is that the gelatin/algae will set up on top of the mixture and begin to slowly descend to the bottom of the bottle. In the process, the gelatin/algae will trap all of the sediment and force it to the bottom as well. Clearing the cider in the process.

I am eager to see how this works out and will let you know how it goes in about six weeks.

Hope you enjoy!

 

 

20 Feb 15 – More Hard Cider Lite

The first round of hard cider lite finished fermenting. My wife and I siphoned it off into gallon bottles. As we did I was greeted with an amazing moment. One of my top three moments in my wine making history.

The flavor was amazing!

My house specialty has been reborn! The cider lite tasted much more refined. Sweet yet subtle apple flavor with a great aroma…

You have to understand when you start wine making and you try something new it takes six weeks to sample your tweak. One of the reasons I advocate only changing one thing at a time. In fact, it takes 12 weeks to taste the final product. That is a long time.

I confess. We ALWAYS have a “taster” glass when we go into racking and the night we bottle.

We were so excited and immediately started a fresh batch with the same recipe. The new batch will done fermenting on my birthday. Ironically,the last batch will be bottled at the same time.

Hope you enjoy!