Apple Cider - Second Attempt

My first batch continues to improve in flavor as it ages. As time has elapsed, the slightly offputting odor has disappeared and the flavor has mellowed such that it is a smoother drink.

Given that success, I decided to take a second stab at it with a couple of minor variations.

The base recipe will stay the same, but instead of using apple juice, I'm using actual cider. I'm not sure if that will have any appricable affect, but I would imagine that the cider might produce something even less sweet (not that the first batch was that sweet to begin with).

I'm also thinking that I'll try adding some vanilla after a week along with the nutmeg and cinnamon. I think a vanilla overtone would taste rather nice.

I did not take an original gravity reading of the base cider as I've got 3 cups reserved for back sweetening. I'll take a measure of that at first transfer so I only have to wash the measuring equipment once.

Reset

So I think I just had my first encounter with Potassium Sorbate. This is a chemical additive that is added to many commercial juices (and ciders) after pasteurization to prevent yeast colonies from reproducing. It doesn't actually kill the yeast so it is not impossible to brew with a product that has this additive.

I was all prepared to filter the cider and add flavorings when I openned the bucket and smelled, not the yeasty, alcoholic smell that I got last time, but instead the sweet smell of non-alcoholic cider. I took a small sample in a shot glass and was correct that no fermentation had taken place. To be safe, I filtered the cider and cleaned out the bucket but aside from the small dregs normally found in cider, I saw no lees or any other residue. So, I added the cider back to the cleaned bucket and just dumped the flavoring into it. Assuming this second attempt to get fermentation going is successful, these flavors will probably be overrun by the yeast and I'll have to add more next week so it's just there to minimize loss.

I added more yeast nutrient, upping the dose to 1/2 tbsp. I then dumped half a packet of yeast into about 1/4 cup of warm water (~80-90 F) stirred it and let it sit for a good stretch before adding in to the cider. I'm hoping the volume and setting will allow the yeast to take hold. I intend to check it on Saturday and if this batch has not taken hold, I'll create a proper yeast starter and let that breed for 12-24 hours before introducing it to the cider for a third try. I'll filter it again to be safe but I'm hoping I won't have to take that step.

Reset 2
So the added yeast didn't work either. I went ahead and made the yeast starter and that finally got things going. I pulled it out after a week with the yeast starter and finally got a presence of alcohol. I took a shot glass and sampled the batch rather than measure and alcohol was there, but not at the level as had been with the first batch.

Still, I thought I would go ahead with the flavoring. I decided to split the batch into two and flavor each half gallon with something different. In batch A I put into a carboy and added 1 tbsp of grenadine and ~1/2 tbsp of cayenne pepper in addition to the cinnamon and nutmeg that were already in the brew. Batch B was flavored with 1 tbsp of vanilla extract and ~ 1/2 tbsp of all spice. I let them go another week and then back sweetened with about 1-1/2 cups of unfermented cider each that I had kept in reserve.

I bottled them and let them sit in bottle for about 5 days. I took gravity readings of the unfermented cider and the brew and got very similiar numbers so I knew the alcohol content was very low. I figured the yeast was probably struggling and an extra day or so in bottle wouldn't hurt anything. I then pasteurized.

I've not yet tried Batch B, but I had a bottle of Batch A about four days after pasteurization. My overall impression was that it was not bad. It had almost no carbonation and (as suspected) the alcohol content was very low. Low enough that only experience and a faint after buzz once the bottle was finished let me know there was any in there. I'd wager it's only 1-2% at most. But the favor was nice. It tasted like a decent unalcoholic cider, but with a slight tingle towards the end. There was a sweetness but it wasn't cloying so the alcohol had definately burned some of the sugar. I would definately like to try this again with a cider that wasn't tainted with Potassium Sorbate. Fortunately, there's a farm nearby that sells good, fresh cider that could easily be used. Now that Halloween is over, the crowds should die down and I should be able to get over there before they close in January.

Update

I'm going to rule both batches a bust now. I've tried both and while the flavoring is not bad, it was designed to counter alcoholic dryness. The flavors are too strong and the base cider itself seems to be souring a bit. I wouldn't be surprised if a little contamination got in in the various attempts and without any real alcohol there, the cider is just going downhill.