After fermenting for several weeks, it was time for a check-in on the pumpkin cider. Everything was well sanitized before taking a 6 oz sample with my turkey baster “beer thief”. The gravity was right at 1.000, easily the lowest of any cider or beer I’ve made so far, but it’s not too surprising since I started this off on top of a full sweet mead yeast cake.
Tasting notes:
Dipping your nose into the glass, you’re greeted with a soft pumpkin flavor supported by the spice. Taking a sip, an apple flavor quickly appears and then is washed away pumpkin, and then comes back in the finish with a hint of the spices. Overall, the flavors seem fairly well muted, and I’m not sure what the best way to back sweeten this cider is, if at all. It is a little dry, but not overly so, and I’m afraid adding apple juice concentrate might overpower the pumpkin.
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