Chaptalization and Hard Cider (errr… Apple Wine)

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Chaptalization… It sounds like a complex process with lots of things that could go wrong. However, it’s really quite simple. Chaptalization is the process of adding sugar to juice in order to increase the level of alcohol, %ABV, in the final fermented product. You may have noticed that I didn’t say it’s the process of … Continue reading Chaptalization and Hard Cider (errr… Apple Wine)

Sensory Impact of Various Compounds in Hard Cider

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Sensory Impact of Compounds in Hard Cider Have you ever wondered how the level of certain compounds can impact the sensory perception of others? Okay, we all know I’m an apple geek so stick with me. Hard cider is generally a balance of sweet, sour, astringency, and bitterness. You can add aroma and we can … Continue reading Sensory Impact of Various Compounds in Hard Cider

Hard Cider Tip #31: Estimating Cider %ABV

What’s the best way to estimate the %ABV of 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

Hard Cider Tip #18: Fusel Alcohols

Fusel Alcohols: Good or Bad?

Have you even heard someone comment about fusel alcohols or higher alcohols and wonder what they were talking about? It’s not the fuel used to power rockets to the moon. That was actually liquid oxygen, liquid hydrogen, and kerosene. When yeast convert sugar into alcohol, ethanol is what most of that alcohol is. However, it … Continue reading Hard Cider Tip #18: Fusel Alcohols