{"id":1595,"date":"2018-02-14T17:21:05","date_gmt":"2018-02-14T17:21:05","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=1595"},"modified":"2018-02-14T17:21:05","modified_gmt":"2018-02-14T17:21:05","slug":"first-taste-last-years-cider","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2018\/02\/14\/first-taste-last-years-cider\/","title":{"rendered":"First Taste of Last Years Cider"},"content":{"rendered":"
\"Cider<\/a>
A great pint for a cool February day.<\/figcaption><\/figure>\n

Last year I brewed up two batches of cider<\/a> – a traditional dry cider, and a cyser (mead-cider hybrid). The cyser is still clearing in secondary, but the dry cider itself is now on tap. This cider was, for me, somewhat experimental – I did not use pectinase to clear the cider, I used a different yeast than normal, and my post-fermentation plan was not my usual “stabilise and back-sweeten<\/a>“. The changes to this years recipe and approach were motivated by a Brew Files<\/a> episode where Denny discussed his preferred approach to making cider. I’ll briefly outline the differences below, and then move on to the usual formal tasting notes.<\/p>\n

\n

Changes to My Approach<\/h3>\n

I made a few changes to my usual approach:<\/p>\n

    \n
  1. I used WLP002 instead of Nottingham…I was actually intending to use Denny’s Favourite (Wyeast 1450), but due to a mis-labeled tube in my yeast bank I ended up with WLP002. I have no complaints; the ester character of WLP002 very nicely complements the apple character in the cider.<\/li>\n
  2. I did not pre-treat with pectinase (pectic enzyme) to clear the cider, nor did I treat with metabisulfite to knock back the yeast. The lack of pectinase is obvious in the picture to the right – my cider is very cloudy. With more time this would clear, but I’m thirsty now, and my next batch will re-include pectinase. In contrast, there is no noticeable wild-yeast character, so I will forgo\u00a0metabisulfite in the future.<\/li>\n
  3. I did not stabilise and backsweeten. Instead, I adjusted the balance by adding 4 tsp of acid blend (by accident; I had planned on adding 2) and 1.5 tsp of wine tannin (based on the recommendation of this book<\/a>). The effects of this were very positive, and I will likely do this instead of back-sweetening in the future.<\/li>\n<\/ol>\n
    \n

    Cider Tasting Notes<\/h3>\n

    Appearance: <\/strong>Hazy pale yellow colour, pours with a high effervescence and a short-lived white head.The haze is not yeast or chill haze, and is likely a pectin haze – which is why I’ll use\u00a0 pectinase in future batches.<\/p>\n

    Aroma:<\/strong> Intense apple aroma; probably the most apple-forward aroma I’ve had in a cider. The strong apple aroma has undertones of yeast and acidity that add additional complexity.<\/p>\n

    Flavour:<\/strong> Upfront is an intense apple flavour alongside a strong acidity. The acidity is higher than I’d prefer – a direct result of accidentally adding double the acid blend I had intended. Although high, the acidity has the intended effect – it “brightens” the flavour, brings out more of the fruit character, and creates a crisper mouth-feel. The ester profile of the yeast (apple\/pear) is complementary and subtle. Aftertaste is a lingering apple juice character.<\/p>\n

    Mouthfeel:<\/strong> Wine tannin for the win! My ciders have always been a little thin in the mouthfeel department, and the wine tannin corrected that flaw. In place of thin & watery, I instead have a modest body that gives the cider a better “presence”. The cider is highly carbonated, which along with over-acidity, is strongly felt on the palate.<\/p>\n

    Overall:<\/strong> Even with the mistakes I made, this is one of the best ciders I’ve brewed. The acid blend and tannin were the key to this years success, providing a better balance of flavour and mouthfeel than I’ve been able to achieve with back-sweetening. The cider is more acidic than I would prefer, but even so, acidic in a fashion which brings out its\u00a0 better characteristics. The approach used for this batch is definitely one I will use in the future – though-be-it, with pectinase to provide some clarity.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Last year I brewed up two batches of cider – a traditional dry cider, and a cyser (mead-cider hybrid). The<\/p>\n","protected":false},"author":1,"featured_media":1596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[66,53],"class_list":["post-1595","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homebrewing","category-recipes","tag-cider","tag-tasting-notes"],"yoast_head":"\nFirst Taste of Last Years Cider - Sui Generis Brewing<\/title>\n<meta name=\"description\" content=\"Finishing and tasting notes for one of the batches of cider I brewed in the fall of 2017. 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