Our tasting room is open Fri-Sat-Sun 12:00-5:00.
PORT CIDER DOWNLOAD PLUS
We now produce 8 styles of cider plus several seasonal ciders. In 2008 we had our first commercial cider release and Alpenfire was certified as an organic producer. In 2003 we planted 900 traditional cider apples and had the orchard certified organic. I will say what started out to be ice cider is what became the "port-cider. Specialties: Traditional style hard cider Established in 2006. The flavor is amazing at 6 months, and I cannot wait to see what my "apple-port" will taste like. I will say what started out to be ice cider is what became the "port-cider."Īs to making a "port cider", I have accidentally made a batch and I don't know what I did to cause it.
Yes it does lower the ABV by 10% or so, but my starting ABV % is high enough that "diluting" my applejack is not an issue.Īs to making a "port cider", I have accidentally made a batch and I don't know what I did to cause it. If I have a batch of applejack that does not taste apple forward, I will add FAJC to the bottle before I fill it with the applejack after 9 months or longer in the bottle the apple flavor is fantastic. If the cider were fermented bone-dry first, then I could see how the "apple-ness" could be lacking. I am not sure why anyone's applejack would not taste very "apple-y" the freezing concentrates the flavor in all of my experiences making applejack. Weezy, if I want to fortify my must/cider I use FAJC that way I get more sugar and flavor all in one addition. Hey, ten80, adding more juice will add more fermentables, not just increase the volume. I apologize for waiting so long to reply, I haven't visited this site in a while. I now use gentle yeast and cool fermentations and make some really great tasting hard cider, ice cider, apple wine and of course applejack sometimes I ferment for months at 40F and my yeast is still busy the final stone fruit notes in my pure apple cider are worth the wait every time. A long time ago I had the acetone smell in a batch of cider, as at the time I did not know that cider likes cool fermenting like beer does. If you ferment too warm the result will not be higher levels of methanol, it will be fusel alcohols that smell and or taste awful one that comes to mind is the "nail polish remover" smell that sometimes happens with a too hot-too fast fermentation. If you were to go to the hospital for methanol poisoning guess what they give you? Ethanol, yes ethanol is the binder/cure for methanol poisoning.
Yes, there may be the slightest, and I mean the slightest amount of methanol due to the pectin content of the apples and or juice but there is not enough to harm you. I do not recommend doing this by the way, that is a lot of alcohol. One night I drank a 12 oz bottle of my a/j and had no side effects whatsoever. I have been making applejack for years and have never had any methanol side effects.
0 kommentar(er)
