GrumpyAndGrey
New Member
With the increase in crossovers of various types of brewing, I began thinking about making a cider using a common method in Pilsners and other styles. Especially older German beer recipes call for a decoction mash to be done, with one result being the production of melanoidins. These create a more complex flavor, and I started wondering whether something similar could be achieved in a cider recipe. The initial thought was to boil down 2 gallons of cider to 1 over relatively high heat, stirring constantly. This would be added to approx 4.5gal of the original cider, and then fermented normally. Just wondering if anyone else has done this, what your results were, or even idle speculation. Thanks