Just a bit under two months ago, I wrote about my first foray into home brewing with Kevin. We were creating a hard cider for my in-laws for their SCA Coronation. We started with some Trader Joe's McIntosh cider. We were hoping for a nice cider that they could enjoy.
Well, yes, and no.
Don't get me wrong, it's really good. It's just that the yeast that we used did too good a job. If I understand the process correctly, for yeast to live, thrive, reproduce, and produce alcohol, like to feed off the sugar that's in cider. The yeast that we used was quoted as having an attenuation rate of 85%, which means that only 85% of the yeast would actually thrive in the mix. Well, that yeast must have really liked the sugar in the mix, because when we tasted the pre-carbonated product, it was really dry.
Kevin felt that only one week would be needed to carbonate the batch sufficiently. As you can see in the picture, there is a good amount of bubbles.
The final product's taste? Well, it's dry. I like to think of it as "Champagne Dry". It's probably drier than I like, but it is still a pretty nice drink. Oh, and it's sneaky where the alcohol level is concerned. If Kevin's equations are correct, the ABV is around 6.5%. That's quite a bit more than the average commercial hard cider. I think calling it "Regicider" is an apt monicker. I can't wait for Kenneth and Sabine to try it.