Time to rack this little batch of cider. It’s a “Super Easy Cider”; my name for a commercial cider that basically just needs yeast and time. I am using White House brand “Fresh Pressed” Cider and harvested East Coast Ale yeast. What I have decided to do is rack the cider, take a hydrometer sample, and top off the cider with finished cider from a previous batch. In this case, I’m using a bottle of my Caramel Apple Cider.
I’m running short on half gallon carboys, so I racked to a gallon size carboy, cleaned the half gallon, sanitized it and siphoned the cider back into it.
The next step was to top off the current cider batch with the finished Caramel Apple Cider. It took about 3/4 of the bottle. I then replaced the airlock. I still saw some tiny bubbles rising before I started, so it needs a little more time. Plus, there was a little carb in the cider I topped with, so that will need to off-gas as well.
I did check the specific gravity at 1.003 and stuck the sample in the fridge for drinking later…waste not want not, right?! The flavor is a little bland and not very sweet. I’m thinking that I may prime with a little excess molasses at bottling, allow to carb, and then pasteurize. I have learned that East Coast Ale yeast is not the best choice for cider, if you like it to have a little residual sweetness. The apple flavor is still evident, but a little bland. Nice learning experience for very little money.