Adding honey during secondary fermentation?

Cider is feremented fruit juice, such as apples and pears.

Moderator: Moderator Team

Adding honey during secondary fermentation?

Postby ambrokaw » Mon Nov 17, 2014 9:03 am

I'm fermenting my first batches of cider and they have been going for over a month now. I moved all 3 batches to secondary fermenters about 2 weeks ago and tasted them as I went. My biggest batch is 5 gallons and it tasted the weakest...and watered down compared to my other 2. I'm wondering if I can add some honey this late in the game or if I should just leave it alone?

I used Nottingham's Ale yeast for this batch and wine yeast and muntons for the others. So maybe the taste is a yeast-specific issue...? Thanks for the help!
ambrokaw
Taster Glass (2 posts)
 
Posts: 2
Joined: Mon Nov 17, 2014 8:56 am
Location: Warren, Maine

Re: Adding honey during secondary fermentation?

Postby dmtaylor » Mon Nov 17, 2014 9:49 am

Yeast certainly has impacts on flavor. It is possible that you just have a personal preference for the character from one yeast over another. I know I have my own favorities, which are Cote des Blancs and US-05. I do have a batch of Nottingham cider that I haven't tasted for a few weeks, I should probably taste it again this week and see where it's at.

If you want to add honey and essentially turn your cider into a cyser, by all means, go ahead and do it right away while your yeast is still awake. I bet it will turn out really great.
Dave
User avatar
dmtaylor
Pitcher (300 posts)
 
Posts: 412
Joined: Mon Jul 30, 2007 4:54 pm
Location: Two Rivers, WI

Re: Adding honey during secondary fermentation?

Postby ambrokaw » Mon Nov 17, 2014 10:54 am

Great! Thanks for the advice!
I did use the Cote des Blancs for one of my batches...definitely prefer it!
ambrokaw
Taster Glass (2 posts)
 
Posts: 2
Joined: Mon Nov 17, 2014 8:56 am
Location: Warren, Maine

Re: Adding honey during secondary fermentation?

Postby CA_Mouse » Mon Nov 17, 2014 5:50 pm

I, too, use Cote de Blancs. I like the dry & crisp taste it produces. If your cider tastes weak to you, you can always back sweeten it with frozen apple juice concentrate and cold crashing to keep it from further fermentation. Bottle and pasteurize, if you want it still, or bottle and let it carbonate, then chill or pasteurize once it hits the carbonation level you want.

I've done 2 ciders this year and back sweeten with brown sugar and cinnamon to get a nice Apple Pie Cider (I didn't want to use Apple Pie Spice).
Mouse
-=ô¿ô=-
That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Hopping Dead
Secondary: Mead - Cinnamon; Boysenberry; Blackberry; Tart Cherry
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Tart Walking IPA
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer
User avatar
CA_Mouse
Keg (750 posts)
 
Posts: 810
Joined: Fri Aug 31, 2012 1:49 pm
Location: Riverside, CA


Return to Cider

Who is online

Users browsing this forum: No registered users and 1 guest