Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
If your hard cider is hazy, it has colloids. Cider colloids are a mixture of small particles or compounds that are insoluble and evenly suspended within your cider. Colloids are generally compounds made up of carbohydrates, color compounds, or proteins(1). The carbohydrates and color compounds are usually derived from the fruit. The proteins are usually … Continue reading Hazy Cider: Colloids
Impact of Pectic Enzyme - Juice Application Pectolyase, pectozyme, and polygalacturonase are three types of pectic emzymes or what are often called pectinases. These are naturally occurring compounds found in plants that breakdown the polysaccharide known as pectin. Pectin gives structure and strength to the plant cells. This structure is what make jelly and jam become … Continue reading Pectic Enzyme: Juice Application
Autolysis: The decomposition of yeast cells. Why does the flavor of cider change when it ages? Part of those changes can come from bacteria or yeast. This micro flora can make malolactic fermentation (MLF) occur or a souring by Brettanomyces yeasts. However, one of the biggest impacts can come from the yeast that fermented your … Continue reading Cider Words: Autolysis
Suspended Solids: How juice clarity impacts hard cider V.K. Joshi and associates assessed the impacts of juice clarity on hard cider. They found that similarly to wine, clarifying juice by filtering and pectic enzyme treatment resulted in higher quality cider(1). Quality was defined by a panel of five trained judges assessing 14 flavor characteristics using … Continue reading Impact of Juice Clarity
I like to experiment, especially with food and hard cider. Research I have read indicates that clearer juice will yield hard cider that is fruitier. One of the ideas is that with less sediment and solids, you reduce the level of bacteria and natural yeast that might generate off-flavors. I wondered if this would be … Continue reading Wild Thing: A Cider Process Experiment
I’ve talked about the color of hard cider and how the process for making wine can be used as a reference. This is because like wine, cider color can be influenced by the fruit as well as the process. In another post on hard cider color, I explored how to make what I call silver … Continue reading Exploring the Colors of Hard Cider
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