Vlad Pomogaev
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Fermentation Log #4: Sweet Apple Cider
Started (Oct 4th 2024) by cutting up Honeycrisp (240g), Granny Smith (200g), Pink Lady (190g), and Fuji (225g) apple into ~1cm^3 cubes. Combined with 210mL of water. Brought to boil on stove. Then combined with:
- 3.78L of SunRype Apple Juice
- 1.4g of oak tannin powder
- 200mL of 3:1 sugar:water mix by weight
- 1g yeast nutrient
- 1tsp Fleischmann's Tradition Active Dry Yeast
SG of apple juice + water + apple chunks was 1.044; was expected to be 1.042. After adding sugar, the sg was 1.058; was expected to be 1.056. Pretty close.
The must is expected to ferment dry to 1.000 and form 7.3% ABV. The plan is to backsweeten with 220mL of 3:1 sugar:water by wt. mix to get ABV down to 6.94% and sugars up to 41g/L and gravity back up to 1.016.
The expected specifications are as follows:
- pH: 3.99
- Total Acid: 5.3g/L
- Citric Acid: 0.1g/L
- Tartaric Acid: 0.3g/L
- Malic Acid: 4.1g/L
- Lactic Acid: 0.0g/L
- Alcohol: 6.94%
- Residual Sugar: 41g/L
- Final Volume: <5.17L
- $/L: 3.04
Fermenting in mesh-covered 5gal bucket until Oct 7th.
Oct 7th 2023: Racked must into 1gal fermentation vessel. SG measured at 1.000. Took a sample to taste. Added 220mL of 3:1 Xylitol to Water by weight mix. Took another sample to taste. Measured sg at 1.019. Expected to be 1.016. Possibly due to innacuracy in measurement of 220mL.
Ratings pre sweetening:
- Appearance: 0/3 - Objectionable. Cloudy. Goldenrod #DAA520
- Aroma: 2/6 - Acceptable. Pungent. Yeasty. Slight hint of apple peel. No smell of alcohol. Mint. Woody; like oak.
- Taste: 2/6 - Acceptable. Acidic. Tart. Yeasty. Warm. Thin. Watery. Sour. Parching.
- Aftertaste: 2/3 - Good. Tart. Puckering. Drying.
- Acceptable: 6/20
Ratings post sweetening:
- Appearance: 0/3 - Objectionable. Cloudy. Goldenrod #DAA520
- Aroma: 2/6 - Acceptable. Not as pungent pre sweetening. Yeasty. Slight hint of apple peel. No smell of alcohol. Mint. Woody; like oak.
- Taste: 3/6 - Pleasant. Sweet. Syrupy. Acidic. Tart. Yeasty. Warm. Sour. Lift.
- Aftertaste: 3/3 - Excellent. Sweet. Tart. Mouthcoat.
- Acceptable: 8/20
The sweetening added an unmistakable addition of drinkability. The taste is now better than the smell, which still has vibes of #3. The tartness from the tannins also added a lot to complete the flavor profile.