What's Brewing?

[ness]

The cider had aged for a couple weeks and we decided to pop one of each and test. 

The missus and I both kinda wanted to like the middle one because it just has a nicer color to it. But after doing a blind test we both ruled it out. Not bad, just the other two were better. The remaining two, Cote des Blancs and Safale S-04, were very close. My wife had a clear preference for S04. I kinda waffled back and forth between the two but in the end I picked CdB on the left.

CdB has got a definite haze to it that the other two didn't, and it's the palest of the three. I don't think it's suspended yeast because I killed them dead through pasteurization. It may be a pectin haze, but I added pectic enzyme to all three so that shouldn't have happened. Unless I goofed.

In the end it has been an interesting experiment. The flavor differences were not drastic. The color difference surprised me. All three are pretty tasty and will only improve with age. 

Number 10 has really slowed down but it's probably not finished. It's been stuck on 1.005 for a few days but should go to 1.000 or below. I'll check again in a day or two and decide whether to bottle now and hopefully carbonate, or go longer and do a dryer still cider. I'm hoping to give a few 4-packs away on Christmas Eve.

 

[BilletHead]

11 minutes ago, ness said:

The cider had aged for a couple weeks and we decided to pop one of each and test. 

The missus and I both kinda wanted to like the middle one because it just has a nicer color to it. But after doing a blind test we both ruled it out. Not bad, just the other two were better. The remaining two, Cote des Blancs and Safale S-04, were very close. My wife had a clear preference for S04. I kinda waffled back and forth between the two but in the end I picked CdB on the left.

CdB has got a definite haze to it that the other two didn't, and it's the palest of the three. I don't think it's suspended yeast because I killed them dead through pasteurization. It may be a pectin haze, but I added pectic enzyme to all three so that shouldn't have happened. Unless I goofed.

In the end it has been an interesting experiment. The flavor differences were not drastic. The color difference surprised me. All three are pretty tasty. 

Number 10 has really slowed down but it's probably not finished. It's been stuck on 1.005 for a few days but should go to 1.000 or below. I'll check again in a day or two and decide whether to bottle now and hopefully carbonate, or go longer and do a dryer still cider. I'm hoping to give a few 4-packs away on Christmas Eve.

 

           AWWWsome!

[ness]

So, we gave all four of the ciders a try tonight. The first three aged a couple months and the fourth a month. They were much improved with even the short amount of aging.

I gotta say, all four were better than anything I’ve done, ever. Upping the acid and tannin in them all really took them into new territory. My previous attempts were pretty thin and bland. These were nice and crisp and more full bodied.

It’s Interesting that my wife didn’t like the Nottingham yeast one at all. She ranked that low from the get go and again tonight. Safale S04 yeast one was easily her favorite. I liked it too, but I thought they were all good. She had a much wider range of opinions.

The fourth one, made from Old Orchard juice and Safale S04 yeast was out of balance. It was too tart. We swirled in enough sugar to counteract the acid and it was quite good after that. It had more body and a better color, so I think this is where I’ll go next, but with less added acid.

This has been a very fun experiment and has encouraged me to do more.

Here’s the pics of the four, which admittedly all look about the same. The color on the fourth, which was done with a different juice (Old Orchard) is a little darker. 

[BilletHead]

26 minutes ago, ness said:

So, we gave all four of the ciders a try tonight. The first three aged a couple months and the fourth a month. They were much improved with even the short amount of aging.

I gotta say, all four were better than anything I’ve done, ever. Upping the acid and tannin in them all really took them into new territory. My previous attempts were pretty thin and bland. These were nice and crisp and more full bodied.

It’s Interesting that my wife didn’t like the Nottingham yeast one at all. She ranked that low from the get go and again tonight. Safale S04 yeast one was easily her favorite. I liked it too, but I thought they were all good. She had a much wider range of opinions.

The fourth one, made from Tree Top juice and Safale S04 yeast was out of balance. It was too tart. We swirled in enough sugar to counteract the acid and it was quite good after that. It had more body and a better color, so I think this is where I’ll go next, but with less added acid.

This has been a very fun experiment and has encouraged me to do more.

Here’s the pics of the four, which admittedly all look about the same. The color on the fourth, which was done with a different juice (Tree Top) is a little darker. 

                 I love it Mr. Brewmaster! 

[ness]

10 minutes ago, BilletHead said:

                 I love it Mr. Brewmaster! 

I’m saving a four pack back for you! 

[BilletHead]

9 hours ago, ness said:

I’m saving a four pack back for you! 

Oh buddy,

  You are the man!

[Quillback]

Just tried some Barrel Aged beer.  Been shying away from it because I am too cheap to pay $13-15 for a four pack.  The BIL talked me into it, now he's ruined me because it is good stuff.  

There's a hint of the whiskey in the flavor, thick stuff almost syrupy, packs a little punch, 13% alcohol.  I'd call it a sipping beer.

 

[ness]

12 minutes ago, Quillback said:

There's a hint of the whiskey in the flavor, thick stuff almost syrupy, packs a little punch, 13% alcohol.  I'd call it a sipping beer.

Perfect description of that one. 

One of those is plenty too. 

[BilletHead]

2 hours ago, Quillback said:

Just tried some Barrel Aged beer.  Been shying away from it because I am too cheap to pay $13-15 for a four pack.  The BIL talked me into it, now he's ruined me because it is good stuff.  

There's a hint of the whiskey in the flavor, thick stuff almost syrupy, packs a little punch, 13% alcohol.  I'd call it a sipping beer.

 

 

2 hours ago, ness said:

Perfect description of that one. 

One of those is plenty too. 

                  That is one of my favorite beers. I don't drink except with meals and even then it's maybe once a week average. BUT when I am doing a special meal that is my go-to!  Have not had one in a couple months and now I want one.  Yes one is enough.

 

[Ryan Miloshewski]

3 hours ago, Quillback said:

Just tried some Barrel Aged beer.  Been shying away from it because I am too cheap to pay $13-15 for a four pack.  The BIL talked me into it, now he's ruined me because it is good stuff.  

There's a hint of the whiskey in the flavor, thick stuff almost syrupy, packs a little punch, 13% alcohol.  I'd call it a sipping beer.

 

You should try Boulevard's Sixth Glass, Founder's KBS, and Goose Island Bourbon County if you like this one. 

I can't drink stouts outside of November-March. And weirdly I do not enjoy any alcohol while eating, even wine. I know I'm missing out, but just can't do it.