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OfflineSolipsis
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Dry hopping cider
    #23794819 - 11/02/16 02:56 PM (7 years, 2 months ago)

Heya

I've just started fermenting pear juice with cider yeast, supplemented with servo.
Pitched half the yeast too warm, but was able to cool within range very quickly after and shouldnt be damaging to the yeast or produce significant fusel, maybe some esters and even that should be modest..

I want to dry hop at least part of the batch later, after racking it I guess... I have cascade flowers in a sealed pack.

I read hops are actually quite resistant to bacteria and the like... and some people make their hopped cider without sulfites (although that may have been professional level).

Could I get away with skipping sulfites, could I sterilize the hops by putting each side of the flowers in a bit of pure ethanol or something like that?

I'd prefer to just let the yeast die or sleep from fermentable sugars running out, but I would like more info on what keeps the cider from spoiling after that (acidity and alcohol I presume?), like during aging etc. Since hopping might have consequences for that?
I have no idea if there's still a lot in there that a minor contaminant would like to start eating at.

Isn't the hops actually a preservative in itself that helps give beers more antibiotic type resistance that wine doesn't have?

Would it make a difference if I put in a teaspoon of sugar per bottle when bottling so that it's sparkling?


Edited by Solipsis (11/02/16 03:06 PM)


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Offlinedhype773
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Re: Dry hopping cider [Re: Solipsis]
    #23806614 - 11/06/16 01:25 PM (7 years, 2 months ago)

Hoppa is a preservative. Back in medieval times they didn't have hops yet,  and ale didn't last very long.  With hops, that changed, as well as flavor.


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OfflineSolipsis
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Re: Dry hopping cider [Re: dhype773]
    #23819926 - 11/10/16 02:08 PM (7 years, 2 months ago)

Yes but that seems to require isomerizing the lupilin to alpha acids in boiling and dry hopping does not involve boiling. Also, that would make the cider bitter whereas dry hopping would only provide aromas.

So it seems I have a decision to make, whether to boil my hops and sterilizing / pasteurizing them but making them bitter, but the advantage being that I get antiseptic quality rather than introducing hops to my cider and everything contaminating carried on them, but without the preservative qualities?


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InvisiblePrem. Kissoff
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Re: Dry hopping cider [Re: Solipsis]
    #23824678 - 11/12/16 01:06 AM (7 years, 2 months ago)

If you want to dry hop your cider just toss it in, I wouldnt use preservatives, many beers are made with tons of dry hops without issue, for extra hoppyness use a double dry hopping.  If you want bitterness you could boil hops separately or get some pre-isomerized hop extract. 

After fermentation your cider will be DRY as a bone, I like to back sweeten a bit and sometimes add pomegranate juice or something like that.  If you do back sweeten and bottle you risk exploding glass and must be VERY careful.

Typically contamination is the result of poor sanitation, keep it clean and you wont have problems.

Adding a tsp of sugar before bottling should provide carbonation.

Good Luck!


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