I post pretty much every recipe I ferment, but once in a while something gets missed. I started this cider in the fall of 2013. Fermented with Champagne yeast and a couple wild yeast isolates from Colorado Springs provided by Bootleg Biology. It was the spiritual successor to my first sour cider; this time I skipped the bacteria, because without staggered pitching or a source for complex carbohydrates they don't produce noticeable acidity.
I'll post a tasting of the plain version soon, but I wanted to get to the half I dry hopped while it was still fresh. The idea of dry hopping a cider was borrowed from Citizen The Full Nelson (with Nelson Sauvin) and Millstone Hopvine (with Cascade). While both are delicious, I selected Galaxy for it's tropical fruity aromatics. I wanted the dry hopping to compliment the apples, without completely dominating.
Galaxy Funky Cider
Appearance – Dull yellow, slight haze. The head forms nicely, but despite the hops there simply aren’t enough proteins for it to hold for more than a few seconds. Looks like an authentic farmhouse cider to me.
Smell – Apple peel and slightly tropical. Doesn’t smell of hops specifically. There is a distant earthy-dirty funk. The hops take off the edge, brighten it up, without turning it into an India Pale Cider.
Taste – Dry, dusty, and tart Granny Smith apples. The bugs give the drinking cider depth. The finish does introduce resinous hoppiness. Still fresh thanks to the hops, but with a mature backbone.
Mouthfeel – Thin, quenching. Carbonation is slightly lower than it could be, ciders often benefits from some lift.
Drinkability & Notes – If you’re looking for the hop-lover’s cider, this isn’t it. The Galaxy dry hop is more a twist than a star. Happy with the way it turned out, a pleasant blend of apples, wild yeast, and cider.
Funky Cider 2013
Batch Size (Gal): 5.00
Anticipated OG: 1.048
Anticipated IBU: 0.0
5 gallons Apple Cider
2.50 tsp Pectic Enzyme
0.50 tsp Yeast Nutrient
Red Star Pasteur Champagne Yeast
Bootleg Biology "Colorado Springs" Isolates
Fermenting with Champagne yeast, and two "Colorado Springs" isolates from Bootleg Biology. Likely: Backyard Garden Berries BB80907A and BB80907B.
1/26/15 Bottled 2 gallons with 47 g of table sugar with a splash of rehydrated Pasteur Champagne yeast. Racked the other 3 gallons onto 2 oz of Galaxy hops in a CO2 purged 3 gallon carboy.
2/15/15 Bottled the 3 gallons of dry hopped wit 2.5 oz of table sugar and a splash of ECY Dirty Dozen.