Since there are only a few cider's available in the market I decided to focus on making some of my own. This is my first batch of cider and it was really easy to make. Some fresh non-concentrate apple cider, some yeast, and a little extra sugar to push up the proof all thrown in a large bottle for a few weeks.
This apple cider has more aroma than the other ciders I have been drinking. This cider also has more carbonation that any of the other ciders. I planned for the cider to have more carbonation, but it didn't work right. This is a mostly clear with just a little haze. The color is a very light yellow, almost peach color.
This cider is very dry. This cider has no residual sweetness. There is a light apple taste, but the main taste is a dry alcohol taste. I think the smell has more apple than the taste. This is a high proof drink made with Champagne yeast which might be adding to the dry taste.
I am not thrilled with this cider, but it is drinkable. I plan to brew a second batch tomorrow and change the recipe to include some cranberry concentrate.
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Thanks for the article. I was wondering if it would be possible to reheat the cider after fermentation in order to kill off the yeast. You could then add sugar to sweeten the beverage. I understand it would likely not be carbonated, but do you think this might work? Thanks in advance-
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