Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Racking your hard cider simply means to siphon off the cider leaving the bottom layer of sediment behind. To answer the question of when you should rack your cider, I first need to review the definition of sediment and lees. Apple juice contains a variety of organisms and compounds. Many of these precipitate or drop … Continue reading Cider Question: When should I rack my cider?
Many of us struggle to find true Bitters, which are apples that are high in tannins. Some call these cider apples because making cider is often the only good use for them. However, we should really be thinking of apples as Bitters, Sharps, and Sweets or a combination of these like Bittersweets and Bittersharps. The … Continue reading Cider Fundamentals: Blending Common Apples to Make Cider
When people ask if their hard cider can go bad, they are often worried that it might spoil or turn into something that would make them ill. Usually, the cider in question is often sitting in a bucket and has a crust of white or even a moldy film or layer on top of it. … Continue reading Cider Question: Can hard cider go bad?
I was able to assess three Hanseniaspora uvarum yeast strains from the USDA culture collection for use in cider making. I provided a detailed overview on these and other non-Saccharomyces strains in earlier articles. Just search for non-Saccharomyces on the site or look in the post carousal below for the links. Hanseniaspora uvarum is a … Continue reading Non-Saccharomyces Yeast: Hanseniaspora uvarum Results
Many cider recipes call for the addition of yeast nutrient when adding yeast. Do you really need to add yeast nutrient to make cider? The short answer is no but, as you might expect, there are always details and nuances involved when answering most questions about cider. The need for yeast nutrient is usually a … Continue reading Cider Question: Do I need to use yeast nutrient?
Malolactic Fermentation or what is often referred to simply as MLF, is the process where lactic acid bacteria converts malic acid to lactic acid. For cider makers, MLF can be a very important process because apples are high in malic acid. As a result, MLF can reduce the acidity found in hard cider made from … Continue reading Malolactic Fermentation and Citric Acid
I don’t have classic cider apples growing around me. I have found some wonderful American heirloom varieties but, even those aren’t considered true cider apples. Most people have access to a wonderful range of cooking apples like Granny Smith and Bramley or eating apples like Red Delicious, Fuji, and Gala. Unless you live in certain … Continue reading Cider Question: Can I use culinary and eating apples to make cider?
As you relax on your patio enjoying one of your home crafted ciders, have you ever started pondering what really creates it. The taste and ultimately, the quality is determined by the numerous compounds found in your cider. These can include esters, fusel alcohols, acids, and a multitude of others. It’s these compounds that define … Continue reading The Essence of Cider
Malolactic fermentation (MLF) is a process that usually occurs after primary or alcoholic fermentation completes. Fundamentally, it’s the conversion of malic acid to lactic acid. Malic acid is more acidic compared to lactic acid so MLF reduces the acidity of your cider. Other reactions that impact aroma also occur. Diacetyl creation is one of the … Continue reading Cider Question: How can I encourage Malolactic Fermentation (MLF)?
I tested 3 samples of the strain Lachancea thermotolarens from the USDA last year. Lachancea thermotolarens is a very interesting yeast and I suggest reading my overview if you want to explore it in more detail. I also explored Pichia kluyveri, Candida zemplinina, and Hanseniaspora uvarum. Just search non-Saccharomyces on the site or look for … Continue reading Non-Saccharomyces Yeast: Lachancea thermotolarens Results
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