Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Key Genes for Aroma and Sensory Characteristics If you took the same juice and fermented it with different yeasts, why would they have different aromas or flavors and even unique mouthfeel and sensory characteristics? Why would one be slightly sweeter or more acidic? It’s all in the gene’s. As discussed in other Mālus Trivium posts, … Continue reading Decoding Yeast Genes: Aroma and Sensory Characteristics
Amino Acids in Hard Cider If I asked you to identify one of the most important compounds found in apple juice that impacts the quality of your hard cider, what would you answer? Would you say the sugar? Maybe you would advocate for the yeast. However, I would argue that the key compounds in your … Continue reading Amino Acids: The Key to Great Hard Cider
Fruit ripeness can impact a variety of compounds. Ripeness is usually associated with sweetness so confirming that apple cultivars have higher sugars and lower malic acid as they ripen(1), makes sense. It’s always good when what we think it logical is confirmed by science. However, I found it interesting that when O. Laaksonen and associates … Continue reading The Impact of Fruit Ripeness
I hope you are finding the information you need. Please don’t hesitate to leave me a comment or contact me if you have specific questions. To make the best hard cider, should juice be crystal clear or should it be cloudy? Have you even thought about it much? If you have read some of my … Continue reading Hard Cider Tip #27: Clear or Cloudy Juice
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
PricklyCider.com 