Michelob Ultra Light Cider
The name Michelob Ultra brings to mind hop flavored water drinks consumed by people who pretend to drink beer. I normally avoid this swill like a, like a, well, words escape me on this, but ya know what I mean...
Anywho, I tried a "MU Light Cider" the other day, I was surprised to find that it didn't suck, I'd give it a -not bad- rating... What it did do was make me think about a nice lite, low alcohol, (3-5%) very fizzy slightly sweet Summer Cider Drink.
I'm a big fan of "Johnny Jump Up", but can't drink much at a time.
Has anyone here tried this? If so what were the resualts?
Here's what I was thinking;
----------------------
5 gal batch
5 Gal Great value (wal-mart store brand) apple juice, no preservatives, has 15.8 oz sugar per gallon. would yield abt an SG of 1.044(?) (if I'm correct)
some orange zest.
8 tsp tartaric acid
5 tsp yeast nutrient
5 tsp pectic enzyme
A bit of Lactose for sweetening, I not a big fan of the taste of Splenda.
Champagne yeast
5 tsp (or more?) malic acid at bottling time for a hint of sour apple twang.
prime and bottle like beer, might need a bit of aging to bring out the apple goodness, maybe 3 -5 months?
Any ideas on this???
The name Michelob Ultra brings to mind hop flavored water drinks consumed by people who pretend to drink beer. I normally avoid this swill like a, like a, well, words escape me on this, but ya know what I mean...
Anywho, I tried a "MU Light Cider" the other day, I was surprised to find that it didn't suck, I'd give it a -not bad- rating... What it did do was make me think about a nice lite, low alcohol, (3-5%) very fizzy slightly sweet Summer Cider Drink.
I'm a big fan of "Johnny Jump Up", but can't drink much at a time.
Has anyone here tried this? If so what were the resualts?
Here's what I was thinking;
----------------------
5 gal batch
5 Gal Great value (wal-mart store brand) apple juice, no preservatives, has 15.8 oz sugar per gallon. would yield abt an SG of 1.044(?) (if I'm correct)
some orange zest.
8 tsp tartaric acid
5 tsp yeast nutrient
5 tsp pectic enzyme
A bit of Lactose for sweetening, I not a big fan of the taste of Splenda.
Champagne yeast
5 tsp (or more?) malic acid at bottling time for a hint of sour apple twang.
prime and bottle like beer, might need a bit of aging to bring out the apple goodness, maybe 3 -5 months?
Any ideas on this???
