Hard cider

Hi there, I’ve just fermented some pear and apple cider using just pears and apples, but don’t particularly like the taste. Do you know what else I can make or do with hard cider? Many thanks! Gemma

Add it while cooking like you would add wine.

Clean with the hard cider.

Why do you not like the flavor?

Seriously, have you tried adding something to make the hard cider taste better?  Add a simple syrup or some lemon juice.  What about adding some spice to improve the flavor?

Anne Miller wrote:Add it while cooking like you would add wine.

Clean with the hard cider.

Why do you not like the flavor?

Seriously, have you tried adding something to make the hard cider taste better?  Add a simple syrup or some lemon juice.  What about adding some spice to improve the flavor?

Thank you, Anne. I just find it too vinegary. I’m new to this, which is why I’m asking questions.

The first and last time my Dad tried to make wine it turned to vinegar.

In your case then cooking with it sound like the best way to use it up.

Then cleaning with it would work too unless you feel it is too sugary.

for next time, vinegar-making organisms are aerobic (need oxygen), so a very sour cider/wine/etc frequently comes from leaving the fermentation open (not airlocked) for too long.

i think i’d drink it (don’t mind it real sour), but cooking with it is a good option too.

Let it go all the way and use it as apple cider vinegar.

Anne Miller wrote:The first and last time my Dad tried to make wine it turned to vinegar.

In your case then cooking with it sound like the best way to use it up.

Then cleaning with it would work too unless you feel it is too sugary.

Many thanks, Anne!

greg mosser wrote:for next time, vinegar-making organisms are aerobic (need oxygen), so a very sour cider/wine/etc frequently comes from leaving the fermentation open (not airlocked) for too long.

i think i’d drink it (don’t mind it real sour), but cooking with it is a good option too.

Many thanks for the advice, Greg. Much appreciated!

R Scott wrote:Let it go all the way and use it as apple cider vinegar.

Hi Scott, Thank you. Yes, I think vinegar is definitely what it is now!

Gemma, there is an inexpensive, low tech tool you can get to help determine when to stop the fermentation process when cider making in the future: the hydrometer will measure the specific gravity or sugar content of your brew as you go along. Long story short, the less sugar, usually the higher alcohol. The longer you leave it, particularly if it's not air locked and you're using wild yeasts, the better chance of less desirable flavors developing as competing bacteria strains fight for the sugar. i'm linking a site that has much more detailed info about how to use the hydrometer: https://www.homecidermaking.com/how-to-use-a-hydrometer-for-cider-making/

It is frustrating to put the work into making beer or cider and then having something go off in the final result. I have had beer that would just foam and foam when the cap was removed due to some small "infection" in the bottles. The beer itself wasn't bad, but you don't want to have to stand over the sink for 15 minutes waiting for it to settle down! So for me, integrating a few basic tools and processes into brewing is worth it for reliable results.

I have redeemed bad(ish) beer by turning it into malt vinegar, so if you have some ACV mother you can pour into your sour cider, you may be able to get some very nice vinegar from this batch once the alcohol turns into acetic acid.

I'm linking an example from Amazon UK here: https://amzn.to/3Sk8fVX

If it's not sugary, I heard vinegar makes a great hair rinse. I tried it with pear vinegar, it was really nice. No tangles.

Mercy Pergande wrote:Gemma, there is an inexpensive, low tech tool you can get to help determine when to stop the fermentation process when cider making in the future: the hydrometer will measure the specific gravity or sugar content of your brew as you go along. Long story short, the less sugar, usually the higher alcohol. The longer you leave it, particularly if it's not air locked and you're using wild yeasts, the better chance of less desirable flavors developing as competing bacteria strains fight for the sugar. i'm linking a site that has much more detailed info about how to use the hydrometer: https://www.homecidermaking.com/how-to-use-a-hydrometer-for-cider-making/

It is frustrating to put the work into making beer or cider and then having something go off in the final result. I have had beer that would just foam and foam when the cap was removed due to some small "infection" in the bottles. The beer itself wasn't bad, but you don't want to have to stand over the sink for 15 minutes waiting for it to settle down! So for me, integrating a few basic tools and processes into brewing is worth it for reliable results.

I have redeemed bad(ish) beer by turning it into malt vinegar, so if you have some ACV mother you can pour into your sour cider, you may be able to get some very nice vinegar from this batch once the alcohol turns into acetic acid.

I'm linking an example from Amazon UK here: https://amzn.to/3Sk8fVX

Mercy; thank you very much indeed for taking the time to give me this information, which I appreciate and will investigate! Sandor Katz said that the ferments themselves teach one, which is very true. On this occasion I was going through some stress and left it longer than I should and got lazy with the stirring. The hydrometer sounds like a great idea. I’m yet to try beer and will benefit from hearing about your ‘foaming’ experience. It’s wonderful how many uses these ferments have, and at the end of the day none of them are likely to kill us! Ha! Best wishes, Gemma

Joylynn Hardesty wrote:If it's not sugary, I heard vinegar makes a great hair rinse. I tried it with pear vinegar, it was really nice. No tangles.

Joylynn; thank you! That’s a fantastic suggestion. I now use only 100% natural products on my body so this sounds fab. Best, Gemma

Thanks, all, for the suggestions. I found a delicious recipe yesterday in which I used my cider with the rainbow carrots I grew from seed this year. Here it is… Best, Gemma