Connoisseur TC

[Stout Man]

I have been reading with interest the literally hundreds of TC recipes and I thought there must be those out there who use the basic formula as we all do but then have there own additions to make a superior cider. I am looking for recipes from those that take TC to a new level.
Looking forward to giving some new recipes a try :

 

[graysalchemy]

You can make a wonderful Tc with a few small additions and plenty of time.

Firstly you need to add 1tsp of tannin per gallon or a very very mouth puckering cup of black tea. This is because dessert apples which apple juice is made from lacks tannin.

Secondly you need Malic acid. Again this is naturally found in cider apples but not so much in desert apples. It is important if you want that authentic farmyard scrumpy twang, as the malic acid will undergo change via Malolactic fermentation to a sweeter more rounded lactic acid, it also produces the aromas accociated with cider.

This leads me onto time. I cannot stress this bit enough. Once you have all the above in place you need to let your cider bulk age for at least 2 months preferably 6 to allow the malic acid to under go its change. If all goes to plan you cider should look like this.

Looks worrying but as long as it smells like cider and tastes like cider then it is OK.

The final thing I would try is to culture up a yeast from a bottle of Westons Old Rosie. Thsi contains what I think is their primary yeast strain but also the bacteria which cause malolactic fermentation. Its not hard to do but again patience is needed. Their is a how to guide here.

If you follow these steps then you can make a truely wonderful vintage style cider. :thumb:

 

[keith1664]

I did the Westons Factory tour a few weeks ago, on asking what type of yeast they use I was told Champagne yeast.

 

[graysalchemy]

That may well be the case :hmm: :hmm: However the yeast in a bottle of old rossie most certainly contains the malolactic bacteria. :thumb:

 

[Stout Man]

You can make a wonderful Tc with a few small additions and plenty of time.

Thats the aim of the thread, thanks graysalchemy very useful information especailly the malic acid.

Is it true Champagne yeast takes longer to ferment out and also makes a very dry cider? :wha:

Does anyone add any solid ingredients ie spices etc.

 

[keith1664]

That may well be the case :hmm: :hmm: However the yeast in a bottle of old rossie most certainly contains the malolactic bacteria. :thumb:

They claim that all their cider spends time in oak vats, the newest of which was made in 1946! I should imagine that's where it's picked up from.
I really should post a couple of pictures, the apple press is a thing to behold.