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Tuesday, March 29, 2016

Rauch Malted Cider

Fermentation is pretty much complete. I forgot that this yeast tends to hang around a while, hence the longer fermentation/aging time. Plus the addition of dry hopping made the yeast more active.
I took a  gravity reading today and it was 1.008 placing ABV at 5.77%.
Aromas of smoke, tart apples, a little spice, and some floral notes from the dry hopping.
Flavors of smoke and mildly tart apples with a crisp, clean finish. Smoke and red apple linger on the palate slightly, which seem to compliment each other quite nicely. There is a nice acid tartness on the finish that rounds out the flavors. Not too sweet, yet not too dry, this seems to land right in the middle, which will make it quite refreshing for warmer weather and should pair well with barbecue and grilled foods.
Bottling will commence within the next couple of days, then another two weeks for the taste test with carbonation.
Thanks for reading!

CHEERS!

Wednesday, March 16, 2016

Rauch Malted Cider

Racked to secondary today after 3 weeks. The cider is still quite cloudy from active yeast in suspension.

I pulled a sample to check gravity and flavor. Gravity is 1.008, placing the ABV at 5.77%.

Aromas of smoke and apples. Quite pleasing.

Flavor: a bold, but not overpowering flavor of smoke awakens the palate. Tart apple comes forward which gives way to a slightly mineral/salt-like finish with a lingering of smoke on the aftertaste. I did choose to hop the smoke beer component and I believe it is slightly evident.

I will dry hop this brew to see how it affects the flavor and aroma profile. It will sit for one to two  more weeks while clearing then I'll check the gravity again. I believe the gravity will drop a few more points to around 1.006 - 1.004, which will keep it from being too dry, yet it won't be cloyingly sweet.

I'll post again as this brew finishes up.

Thanks for reading!

CHEERS!