Just thought I'd let everyone know how a cider I made recently turned out (seeing as I actually took notes this time). Was a bit of a seat of my pants type recipe, so a few random additions.
Brigalow cider kit
275g raw sugar
1kg dextrose
2 pears, 1 granny smith apple, 1 red gala
300g ginger
4 cinnamon quills
few cloves
2.4 L apple juice
3 L apple/pear juice
Threw the apples, pears, ginger, cinnamon and cloves in a processor. Added the can and hot water, then juice and the pulp. Made to 18L and pitched Lalvin champagne yeast (EC1118) at about 22 degrees. OG of 1059.
After 2 weeks, FG is 1000. Racked to secondary and added 500g of lactose with water to make the total back to 18L (I took A LOT of SG readings/tastes). Left in secondary for 2 days, primed with 130g of dextrose.
Waited 4 days and then gave in to temptation. Still very cloudy, but nicely carbonated. Dry as BONES and pretty thin mouthful. Really subtle ginger, I can hardly taste it but my mum reckons it's pretty strong. Hoping the flavours will mellow together a bit with some conditioning. Worked the strength out as about 8 or 9%. Next time will probably add more lactose so it's doesn't dry my mouth out as I drink it!
Very happy to hear any suggestions. Also any explanations as to why both my fermenters have a chemical/cidery smell to them that multiple sterilising and cleaning won't get rid of?
Brigalow cider kit
275g raw sugar
1kg dextrose
2 pears, 1 granny smith apple, 1 red gala
300g ginger
4 cinnamon quills
few cloves
2.4 L apple juice
3 L apple/pear juice
Threw the apples, pears, ginger, cinnamon and cloves in a processor. Added the can and hot water, then juice and the pulp. Made to 18L and pitched Lalvin champagne yeast (EC1118) at about 22 degrees. OG of 1059.
After 2 weeks, FG is 1000. Racked to secondary and added 500g of lactose with water to make the total back to 18L (I took A LOT of SG readings/tastes). Left in secondary for 2 days, primed with 130g of dextrose.
Waited 4 days and then gave in to temptation. Still very cloudy, but nicely carbonated. Dry as BONES and pretty thin mouthful. Really subtle ginger, I can hardly taste it but my mum reckons it's pretty strong. Hoping the flavours will mellow together a bit with some conditioning. Worked the strength out as about 8 or 9%. Next time will probably add more lactose so it's doesn't dry my mouth out as I drink it!
Very happy to hear any suggestions. Also any explanations as to why both my fermenters have a chemical/cidery smell to them that multiple sterilising and cleaning won't get rid of?