Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
The Common (Old) Formula for Estimating %ABV %ABV = (OG - FG) x 131.2 You have seen the above formula in numerous online posts and books. I even include it in my book. But, is it the best formula for estimating the percentage of Alcohol by Volume (%ABV) in hard cider? What does it even … Continue reading Hard Cider Tip #31: Estimating Cider %ABV
Cider Oxygenation: The amount of oxygen added to cider by processing It is often stated that you want to avoid oxygen exposure to your hard cider after fermentation begins. While this is a good practice, like most questions related to the production of hard cider, the answer often is it depends. With wine, micro-oxygenation can … Continue reading Cider Oxygenation – The Impact by Process
Heirloom Cider Label Every season, I seek to try something new. That usually always includes new apple varieties when I can find them. This year I also experimented with yeast and juice clarity. If you will recall from my earlier post on clear or cloudy juice, clearer juices can produce more fruity esters. I incorporated … Continue reading Making Heirloom Cider
Modifying genes in yeast can impact how it processes sucrose. Sacharomyces Cerevisiae is the most commonly used yeast for wine, beer, bread, and cider maker. When Saccharomyces cerevisiae DNA was sequenced in 1996, there were around 6,000 genes identified. These genes, which are located in the 16 chromosomes, are what define and regulate biological information … Continue reading Gene Experiments – Sucrose Fermentation
For this edition of Popcorn and Hard Cider, I took the Zippy Pop pan out of the cupboard and went about crafting a new sweet recipe and a new savory recipe. Of course, I pair them with hard ciders for your next episode of movie or show binge watching. I am still a huge fan … Continue reading Popcorn and Hard Cider II
Saccharomyces Cerevisiae: DNA Sequenced in 1996 Saccharomyces cerevisiae was the first eukaryotic to have its DNA sequenced(1). It all started in 1992 when the first chromosome (III) was sequenced and published. 15 more chromosomes followed between 1994 and 1996 completing all 16 chromosomes found in the yeast. This effort was accomplished through a collaborative effort … Continue reading Yeast DNA
In this version of my pizza and hard cider pairings, I’m keeping with the theme of unique crusts and using that as my inspiration for toppings. Like I do for some of my hard ciders, I have been pushing myself to think outside of the box. However, I have been developing some foundational building blocks. … Continue reading Pizza and Hard Cider – Part V
Acrolein Pathway Piqûre Acroléique... If you are like me, you may still be wondering how that is pronounced. Then, you might be wondering what it is and what it has to do with apples or hard cider. Piqûre Acroléique is the creation of 3-hydroxypropionaldehyde (3-HPA) from glycerol, which is created by a lactic acid bacteria … Continue reading Piqûre Acroléique
Mold... Just the name can conjure up bad images and usually, it’s not something that is positive. There are a few positive occurrences, think cheeses like blue or Gorgonzola, where the mold makes that pungent flavor that many enjoy. However, for hard cider making, mold is usually associated with things not going the way they … Continue reading Mold: The What, Why, and How of It.
Types and average percentage of sugars found in an apple. While actual sugar levels vary by apple variety, weather, and orchard practices, the types of sugars as a percentage of total sugars are reasonably consistent. The majority is fructose followed by sucrose and glucose. The final amount is made up of other sweeteners like sorbitol. … Continue reading Apple Sugars
