MmmmCider
Member
Tried my hands at a peach cider, used a jar of peach preserves and martinelli apple juice, had a couple leftover frozen/thawed peaches on hand that I threw in (literally like 3 or something insignificant). Tossed in EC-1118 and some fermaid o. Dried out to a 1.000. Backsweetened with a simple syrup made from Erythritol and water. Now the same process was used for a pineapple cider I’m brewing (except D47 instead for yeast). The pineapple is MUCH stronger in flavor. I’m sure the preserves were just lacking in flavor vs the 32 oz of pure pineapple juice used.
My question is, any suggestions on upping the flavor profile of the peach? I know when I prime and bottle after cold crashing, the pineapple flavor became more pronounced, will the same happen to the peach? I have a bag of frozen peaches on hand I can toss in but that would restart fermentation. Is that bad now that it’s already backsweetened? I could put it back out after cold crash and add froze /thawed peaches and just monitor my gravity readings? Any tips appreciated!!!
My question is, any suggestions on upping the flavor profile of the peach? I know when I prime and bottle after cold crashing, the pineapple flavor became more pronounced, will the same happen to the peach? I have a bag of frozen peaches on hand I can toss in but that would restart fermentation. Is that bad now that it’s already backsweetened? I could put it back out after cold crash and add froze /thawed peaches and just monitor my gravity readings? Any tips appreciated!!!