Something other than water in recipe...

Discussion in 'Homebrewing' started by antlerwrestler19, Sep 18, 2012.

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  1. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    This would work with hard cider. I think that cider's freezing point would be about 31 or 32F and wouldn't really achieve anything.
     
    #21 inchrisin, Sep 20, 2012
  2. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    Alright so I'm going to do a small batch of test brew where I add the apple cider as a blend after the boil - probably around the 160F mark during my chilling/whirlpooling. I don't plan to enter this into the contest, it's now just an interesting mission for me. I'll post the results as soon as I get the chance!

    Also going to check out that Brewing TV Graff episode before I do this. Perfect timing.

    Cheers and thanks for the insight as always,

    Kyle
     
    #22 antlerwrestler19, Sep 20, 2012
  3. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    Actually this is the way ice ciders are made:
    "Unlike hard cider, which is simply fermented fresh-pressed apple cider, ice cider is fermented from the sugary solution of the fresh-pressed apple juice that has been separated from the water in the juice by freezing it. This can be done either naturally by leaving the fruit on the trees to freeze and then pressing the juice from the frozen fruit, or by freezing juice and separating the concentrate from the ice (known as cryoextraction). The concentrate, because of its sugar content, has a lower freezing point than water. When the cider is frozen, the concentrated juice is separated from the ice crystals, warmed, inoculated with yeast and fermented"
    Source
     
    #23 telejunkie, Sep 20, 2012
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I'll be damned :slight_smile: It sounds like a lot of work to get 8 gal of that so you can mash.
     
    #24 inchrisin, Sep 21, 2012
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