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Dry-hopping cider?

Got a recipe for a nice black cherry burgundy? Got an opinion on a yeast that you just have to share? This is the place for you.

Postby TheBeerNut » Wed Jan 28, 2015 11:53 pm

Cheers! I think I might just rack off two demis and bottle the rest unadulterated.
Fermenting: Cider
Running: Pale ale, IPA, Dry cider
Stock: Mead, Kit Barolo, Imperial stout, IPA, Quadrupel
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Postby Jenky » Mon Feb 02, 2015 9:05 pm

Oliver's cider in the UK have one called "At the Hop" I've tried it and it works exceptionally well although his ciders in general are exceptional. He uses Cascade. The craft cidermakers in the UK frown on added "flavours", he entered it in one of the competitions and said nothing about the hops till after the judging....it won best in show !
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Postby Barry M » Mon Feb 01, 2016 12:57 pm

How did this work out? I've for 120 litres in the cellar (4x30), and I've been thinking about dry hopping one, and maybe aging one on apple wood.
Blogs: The Bitten Bullet (beer), The Bauernhaus (house renovation) and Occasional Tweets

Fermenting: -
Kegged: Death or Glory Oatmeal IPA II, Fichtenbier IV, various ciders
Planning: Lots!
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Postby TheBeerNut » Mon Feb 01, 2016 9:12 pm

Mixed results: the Citra came out beautifully, tasting like a juicy tropical fruit pale ale when cold. The Pacific Gem one wasn't as hoppy.
Fermenting: Cider
Running: Pale ale, IPA, Dry cider
Stock: Mead, Kit Barolo, Imperial stout, IPA, Quadrupel
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Location: Dublin

Postby nigel_c » Mon Feb 01, 2016 10:35 pm

I'd have to recommend ageing some on sherry oak chips. I did the last few years and it's delicious.

Have to try dry hopping some this year.
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