jnesselrode
Well-Known Member
I posted this in another thread but didn't get much traction, so I thought I'd start a new thread and get folks thoughts:
I was noodling things over today and had a thought. Seems a lot of us want that apple flavor to come through, me included, and talk about adding things to get it. Of course unfermented cider comes to mind, but that's dilutive to the alcohol that we also want. So....
Maybe add sugar to your cider to get up to around 1.100 for a potential alcohol of 12% and ferment it dry. Then add an equal volume of unfermented cider or juice which would dilute it to a more normal cider level of 6% but with a healthy dose of apple flavor? Of course that would kick up the sweetness a bit but that could be balanced with some acid and/or tannin additions if needed. Could also facilitate bottle carbonation.
There might be some scientists/mathematicians that could blow a hole in my math, but the concept seems to make sense to me.
Thoughts?
I was noodling things over today and had a thought. Seems a lot of us want that apple flavor to come through, me included, and talk about adding things to get it. Of course unfermented cider comes to mind, but that's dilutive to the alcohol that we also want. So....
Maybe add sugar to your cider to get up to around 1.100 for a potential alcohol of 12% and ferment it dry. Then add an equal volume of unfermented cider or juice which would dilute it to a more normal cider level of 6% but with a healthy dose of apple flavor? Of course that would kick up the sweetness a bit but that could be balanced with some acid and/or tannin additions if needed. Could also facilitate bottle carbonation.
There might be some scientists/mathematicians that could blow a hole in my math, but the concept seems to make sense to me.
Thoughts?