Strongbow Clone

[manticle]

References I found to e-coli were generally about soft (non alcoholic cider). I avoided ipasteurisation as I was worried about a cooked apple flavour coming through.

The wild yeasts are supposedly contained within the apples themselves so pen fermentation is not necessary - just clarify, then leave at low temperatures to ferment slow.

Never done it - that's just the info I found online.

 

[HoppingMad]

Intreresting manticle, yeah can't find the link I had but found about 5 posts on different US forums that all said 'Oh if you're juicing apples or using a crusher then pasteurise'. Also read that the cooked apple taste only comes through if you boil. Boiling also means you'll have a cider that looks like the bottom of the yarra.

Tried a hydrometer sample after pasteurising and it was fine - no cooked taste at all. Tasted really good actually.

Once ferment was done no cooked taste either. One thing I will say is that if you can get the fermenter into a fridge for a week prior to bottling it does help everything clarify. Did that and my cider is really clear. That's one good thing I can say about it my cider. Just hope the apple 'hooch/grappa/schnapps' taste dies down. Wasn't planning on making 'apple wine' Only with cellaring will I know if I can iron out the sharpness I've got.

Hopper.

 

[manticle]

Intreresting manticle, yeah can't find the link I had but found about 5 posts on different US forums that all said 'Oh if you're juicing apples or using a crusher then pasteurise'. Also read that the cooked apple taste only comes through if you boil. Boiling also means you'll have a cider that looks like the bottom of the yarra.

Tried a hydrometer sample after pasteurising and it was fine - no cooked taste at all. Tasted really good actually.

Once ferment was done no cooked taste either. One thing I will say is that if you can get the fermenter into a fridge for a week prior to bottling it does help everything clarify. Did that and my cider is really clear. That's one good thing I can say about it my cider. Just hope the apple 'hooch/grappa/schnapps' taste dies down. Wasn't planning on making 'apple wine' Only with cellaring will I know if I can iron out the sharpness I've got.

Hopper.

We'll see how mine goes. I only clarified (in fridge) for 48 hours before racking but the one I did last time was similar and that came out crystal clear.

 

[HoppingMad]

Reviving an old thread, but had to share kids, exciting news.

The cider from the recipe posted earlier has come up a treat. Really yummy. With a month's cellar time it's come up well.
Good big apple flavour and the alcohol hoochieness has come right off. Anyone doing a cider like this I really advise cellaring, it's worth it.

Have read about cellaring cider made with real apples for up to 3 months before drinking and thought 'stuff that' now I understand why.

Hopper.