Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Spoiler Alert: If you haven’t taken Cider Quiz #1, click here to take it before exploring the answers. I included links to various articles about aroma faults and what causes them at the bottom of this post. These can provide additional references and information that talks about causes and potential impacts to cider quality. You can also … Continue reading Cider Quiz Answers: Question #5
Spoiler Alert: If you haven’t taken Cider Quiz #1, click here to take it before exploring the answers. You can also find related articles about sulfites (Campden) and what they do and don't do in the list of articles at the bottom of this post. If you can get a copy, I encourage you to read … Continue reading Cider Quiz Answers: Question #4
Acetic acid is generally considered one of the most undesirable compounds found in cider. In very small doses, it can have a positive impact but in general, it is something you should try to avoid because of the vinegary aroma and taste it can produce. You might think that the most common producer of acetic … Continue reading The Overview: Acetic Acid Bacteria
In other articles, I described how the apples and yeast you use are the two most important elements in defining the quality of your hard cider. However, there is another component that might be equally as important but it’s often overlooked in most cider books and discussions. My hypothesis is that this is because most … Continue reading The Overview: Lactic Acid Bacteria
Cider or what some call hard cider is normally dry, which means it has little to no sugar remaining. This is because apple juice has about half the sugar that grape juice has and is often made with yeast (Saccharomyces cerevisiae) used for wine. The result is that when fermentation completes, you are likely to … Continue reading Cider Question: How to make sweet hard cider?
This is the third article in my series on non-Saccharomyces yeast. Initially, I reviewed the concept that the yeast commonly used for wine and beer, Saccharomyces cerevisiae, is not ideal for cider and could be considered a spoilage yeast. I proposed that most Saccharomyces cerevisiae yeast lack the properties critical for creating the essence of … Continue reading Non-Saccharomyces Yeast: Inoculating for Control
The simple answer is “no”. Campden, potassium metabisulfite, sulfite, sulphite, or whatever name or compound you use, it is not needed. This is especially true if you are unsure why you are adding it. As a general rule, if you don’t understand why you are adding something to your cider, don’t add it. This is … Continue reading Cider Question: Do I need to use Campden (sulfite)?
What is the best yeast to use to make cider? The answer is simple. Whichever yeast creates the hard cider you most enjoy. Okay, I took the non-confrontational path but, it’s true. If you make cider you love from wine yeast, use it. If beer yeast makes the cider of your dreams, use it. If … Continue reading Non-Saccharomyces Yeast: Defining Cider from a Cider-Makers Perspective
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 (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)?
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