Thick creamy apple cider

[SvenTheBererk]

Hey all

I was in England a few years back with my parents and tried a cider at one of the breweries that i will never forget.
It was thick and creamy like Guinness with bits of apple floating in it.
I cant remember the brewery or the name of the cider just how it tasted and looked.

So does anyone have any idea what a recipe might be for something like this?
I would love to try an brew it now my first cider worked out so well.

[Chris]

Load it up with maltodextrin and lactose. That'll give you all the sweetness you'll need, plus a whole lot of mouthfeel.

[SvenTheBererk]

And i guess just chop up some apples and dump into secondary fermenter before i bottle to get the apple floatties?
Sounds easier than i expected.

[Chris]

That sounds like the way to go as far as I can see.

[sponge]

I would love to try an brew it now my first cider worked out so well.

Hey Sven, would i be able to have a looksie at ur recipe for that apple cider? Was is a sweet or dry cider?

I made my own a few months back, and it turned into a 9.3% wine pretty much. very dry and faaaair hard to drink. but if i ever needed a cheap night out, a few of those is always a good start.


Cheers, Sponge

[SvenTheBererk]

http://sventheberserkbrewing.weebly.com/
If u have a look at the above address i got the whole process for the cider.
I had some more other night and it has aged realy nice not too sweet or dry very refreshing with a light sparkle.
Hope that helps.
Or look at the thread i started about that cider here http://homebrewandbeer.com/forum/viewto ... =12&t=7766

[KEG]

Sven, are those "Mother" bottles in the bottom of the fridge? how on earth did you get so many? I tried one, and actually didn't finish it. all my friends have been the same - foul, vile stuff!

[SvenTheBererk]

Lol i love the stuff its the only energy drink my bladder dont hate and the bottles come in handy

[sponge]

Ok, so i was reading up on a few other threads.... Would using an ale yeast like us05 or s04 stop fermentation a little earlier then a champagne yeast, leaving more sweetness and body to the cider? Also, instead of using honey or brown sugar, which (if i remember correctly) all ferment out quite a bit, would it be worth using a mix of dex/maltodex/malt instead to help leave some body behind also?

Just dont want another 9.3% repeat of my last cider attempt haha


So very nasty....



Cheers, SPonge

[SvenTheBererk]

Load it up with maltodextrin and lactose. That'll give you all the sweetness you'll need, plus a whole lot of mouthfeel.

And Ale yeast i think gives a sweeter result Champagne Yeast survives too long in the alcohol using up all the sugar making it very dry...But then you can bulk prime like i did with the brown sugar to get more fiz and sweetness or what ever u like (like lactose to sweeten but not add fiz???).

[Chris]

Yep. Lactose is non-fermentable by (normal) brewing yeast.

And an ale yeast will definately give you a sweeter finish than champagne yeast. For a compromise, try a white wine yeast- that is my usual.