The Source of Aroma Compounds In Hard Cider The aroma of hard cider is vital to its flavor and ultimately, it’s quality. If a cider has unpleasant or off-flavors, it can turn off potential drinkers or for home cider makers, the loss of bragging rights at your next get-together or family reunion. That aroma is … Continue reading Hard Cider Aroma Sources
This is the second of the non-Saccharomyces cerevisiae yeast that I plan to explore next season. In my first post on alternative yeast for hard cider, I covered Lachancea thermotolerans. A yeast that was misclassified for over 70 years before being identified through gene sequencing in 2003. This post is about Hanseniaspora uvarum, which is … Continue reading Alternative Cider Yeast: Hanseniaspora uvarum Overview
As I noted in my Mâlus Trivium post about potential alternative yeast for hard cider, there are several I plan to trial for the next season so I thought I would highlight each. One of those is Lachancea thermotolerans. The Lanchancea genus is a relatively newcomer from a classification perspective. In 2003, a new multi-gene … Continue reading Alternative Cider Yeast: Lachancea thermotolerans Overview
Usually, my answer to a question about hard cider is “it depends”. I generally try not to be definitive because there are simply so many unknown factors that being definitive is almost always wrong. However, for this article, I’m going to argue a definitive. The definitive is that you should not use Campden tables in … Continue reading Stop Killing Your Juice: The Argument Against Campden
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
Mold... Just the name can conjure up bad images and usually, it’s not something that is positive. There are a few positive occurrences, think cheeses like blue or Gorgonzola, where the mold makes that pungent flavor that many enjoy. However, for hard cider making, mold is usually associated with things not going the way they … Continue reading Mold: The What, Why, and How of It.
Killer Factor is not a measurement of the health risks associated with using a yeast in your fermentation. Instead, it is an assessment of how dominant a yeast can be in your fermentation. You may find commercial yeast strains labeled as one of four types. Killer (K)Sensitive (S)Neutral (N)Killer-Sensitive (KS) However, you may wonder what … Continue reading Yeast: Killer Factor
Fresh pressed apple and pear juice will naturally have the microflora (yeast and bacteria) to ferment into hard cider. For many people, they use these natural organisms to create great hard cider. For others, they want to control the flavors and process and will use commercial yeast. In both cases some people use Campden tablets, … Continue reading Help! My cider isn’t fermenting.
I often see questions online from people wondering whether their hard cider is done fermenting. I have written several post about elements of fermentation and I am certain I will write more. But, I’ve never specifically talked about the point when fermentation is complete. Let’s first cover some terms that often get used when talking … Continue reading When is fermentation complete?
This is the first year I have harvested my yeast for reuse. Since I splurged on some liquid yeast from White Labs and Omega, I thought it would be an interesting experiment. I also have an idea about trying to evolve a yeast using selective pressure through bottom cropping of early attenuating colonies. This also … Continue reading Hard Cider Tip #23: Reusing Yeast