Saturday, November 14, 2009

hard raspberry-pomegranate-apple cider, part 2

I bottled the cider today, drinking what didn't quite fit.

Clarification after adding the pectic enzyme has proceeded reasonably well. It has a nice translucence, if not total clarity. It's a lovely peachy color.

Flavor is dry and pleasantly tart with a nice balance between the apple and the other fruits. It has a faintly yeasty aroma, but I don't detect that as a flavor. I'd probably identify this as a rather fruity white wine if I tasted it blind.

It may be a little early to bottle, but I'd love to have it sparkling by Thanksgiving. I filled six 16 oz bottles, using about a teaspoon of corn sugar per bottle (boiled with cider). I just poured from the jug into the bottling bucket, figuring that it will be consumed before any problematic oxidation occurs.

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