Brewing Cider
Applying science to craft a flavor.
BrewAgeReviewFlavor Design
Home-brewing the perfect flavor is an act of design. Just as vibrant colors and bold lines enrich art, the right blend of tastes leaves an indelible mark on the palate.
In 2020, I decided to try my hand at brewing a honey-cider. Naïve to the nuances of flavor, I used online recommendations for materials and I made what some people call “drinkable.”
Components of Quality
When I started this project, I was more concerned with whether it would work than the quality of what I was making. There are expectations though.
“Organoleptic” experts can assess alcoholic beverages by several categories :
Appearance
Aromas
Flavors
Body
Finish.
These qualities became measuring devices. When the ciders had finished aging, I was able to use these terms learn where to adjust my process.
Appearance
The appearance of the cider provides valuable cues to the taste, texture, and overall character of the beverage before even taking the first sip.
My cider’s characteristics :
Clarity : Hazy. This shows room for improvement in my racking / filtering process.
Color : Copper. This is likely reflective of my juice base and brown-sugar additive.
Viscosity : Low. My cider was a light, flowing liquid. In future batches I’d like a thicker consistency. I can increase the viscosity by reducing the water content in future batches.
Aromas
Analyzing the cider's aroma, gives insights into its ingredients, production methods, and flavor complexity.
My cider’s characteristics :
Esters : Acetone. Esters are an acidic component that can contribute fruity flavors in cider. In my case, the acidity was likely too high. This compromised many of the other components of the cider, like flavor.
Aroma : Apples. The chemistry of brewing can result in a variety of fruit an floral notes. My cider maintained its characteristic “apple” scent, despite the acidity.
Flavor
Flavor characteristics in cider go beyond mere taste. These attributes encompasses the chemical composition, sugar content, and underlying notes of the cider to create a robust character.
My cider’s characteristics :
Acidity : Tart. Acidity can provide a tangy sensation that balances the sweetness and adds brightness to the flavor. In my cider, the acidity levels seemed to be too high. creating a tart flavor.
Sweetness : Low. I was aiming for a high ABV, so I used a resilient yeast. This yeast consumed more of the sugar than I had expected, taking away the sweetness I usually enjoy.
Body
The mouth-feel characteristics in cider pertain to its ability to elevate the drinking experience through an enjoyable physical presence.
My cider’s characteristics :
Texture Balance : Thin. I believe the body of the cider was too thin. I appreciate a beverage with a thick, but not syrupy, consistency.
Acidity : Astringent. The cider had more “bite” to it than I would have liked, causing a dryness in the mouth that I don’t want to repeat.
Finish
The strength of a cider’s finish lies in its ability to leave a positive and lasting impression on consumers.
My cider’s characteristics :
Like some red wine, my cider was dry and had a high acidity. This left a lingering taste that led to increased salivating. This aspect of the cider seemed to reflect the red-wine yeast that I used, and will now avoid.
Final thoughts
Don’t expect the first draft to work out. (Pun intended!)
Home-brewing cider was a blast. It was fun to find a recipe, combine the materials, and I even enjoyed the passive aging of the beverage.
Afterwards, the project reinforced my awareness the delicate balance between science and design .
As I have continued to research, fermentation techniques, and flavor infusions, I’ve developed a profound appreciation for the craft-beverage industry. Primarily the skills required, from understanding yeast biology to honing the artistry of blending flavors.