The cider has been sitting in a roughly 50 degree closet in my basement apartment for nearly four months. Appearance -- Cloudy, golden yellow-straw colored. Initial thin white head that dissipates quickly. No clarity because I didn't bother transfering the cider into a secondary to clear it out.
Smell -- Cinnamon and faint hint of apple. Strong alcohol aroma. Lingering mustiness.
Taste -- Very tart and a little sourness. Clean with hints of apple and cinnamon. Definitely detect some acidic flavors as well as alcohol. Very warming.
Feel -- Thin and heavy carbonation. Really have to let the gas dissipate before you get the taste. Dry and astringent.
Overall I thought the cider wasn't a complete failure, but definitely not something I would give to a friend. This one is staying in the depths of the closet for awhile. I was surprised how much it improved over these past 4 months. Next year, I will try again and let it age in a secondary with some wood, possibly bourbon-soaked oak. Also, I'm not so sure about this wild yeast, something is still a bit off. I think I will give this strain a try on a gallon batch of beer for an experiment. I also have plans for it in a sourdough starter.
Rating of my first hard cider: 4/10
When you get that sourdough starter going, I'd like a baby.
ReplyDeleteSure thing, Chelsia. Remind me in a few weeks.
ReplyDeleteTry heating to 170 to kill everything and then add fresh cider to sweeten up and make very drinkable.
ReplyDeleteAlso try dropping the temp to get the supended proteins and all the left over trub to drop to bottom.
ReplyDeleteThanks, Cliff. I will definitely chill this batch to let it rest. Next year, I'm going to pasteurize at 170 like you say and then pitch some ale yeast. Is there any kind you are partial to?
ReplyDelete