I think you’ll find that it’s a more noticeable difference when you’re not covering it up with concentrate. I’ll be honest, when someone gets so caught up in tearing apart one of our experiments by deferring not only to their understanding of stats (whether actual credentials are supplied or not), but also continually nitpicking our methods or the way we report the findings, it’s hard for me not to assume something else at play. “For those who don’t live near an apple orchard but want to make their own hard cider….”. If you have any thoughts about this cider experiment, please do not hesitate to share in the comments section below! Unfiltered You might see a little sediment at the bottom of your bottle. Cider juggernaut Crispin Cider Co., combines sweet and bitter flavors in its hazy Honey Crisp Artisanal Reserve. I found no real difference between using more expensive juice and cheap juice in my experience either. If you don’t know what I’m talking about, please Google. Thankfully, the ciders both turned out delicious! I was shocked by my personal experience in conjunction with the fact less than 1/3 of tasters could tell them apart. Unfiltered ACV will have a small amount of the mother and most likely be organic and unpasteurized. These experiments are awesome and I enjoy reading your results as they motivate me to either try them myself, or help decide on various paths. Better controls, bought both gallons of juice at the same time and ensured they were mixed together split between both fermenters. Doc’s lineup of 10 Hudson Valley ciders (Peach! Sorbate gets metabolized into geraniol – ok(ish) in beer but horrible in wine. The OG of the reconstituted juice was actually higher in the juices I got (and comparing nutrition labels seems to be the same brand to brand) so the OG of the fancy juices may may vary more. If you have access to a store like Whole Foods, it is worth looking for their jugs of sweet cider as a base. Many recipes suggest transferring to a secondary then adding the chemicals. When you say that the experiment indicates that “participants in this experiment were unable to reliably distinguish the ciders”, that’s wrong! In fact I would go so far as to say the fancy unfiltered juice made my least enjoyable ciders. Hold one of the opaque beauties to the light and you might see leftover floating sediment of yeast and apple particles. I thought the open fermented cider had a rounder flavor while closed was slightly more tart/sharp, the open fermented cider also finished much quicker. Crabapples are growing everywhere. Hi Derrick, I have done store bought cider for years and then had the opportunity with a cider group to go to an apple orchard that grew cider apples to press our apple juice the past two seasons. When you get a non-significant result, you should be reporting that the result is inconclusive with regard to whether participants can distinguish the beers or not. Left: cheap filtered juice 1.049 OG | Right: expensive unfiltered juice 1.054 OG. I’m not sure it’s the majority of the flavor, though certainly some. As I have two apple trees in my yard and there are many others growing “feral” in this area (eastern Mass. ThermoWorks That’s totally cool! From the article in question: …indicating participants in this experiment were unable to reliably distinguish a cider made with cheap filtered juice from one made with expensive unfiltered juice. I have made ciders from kits (mangrove jack as an example), store bought bottled apple juice (like with this experiment) and local organic apple cider from an orchard (I live in Oregon). Click pic for Sterile Siphon Starter review. Cider, like wine, takes awhile to really come into it’s own. For those who don’t live near an apple orchard but want to make their own hard cider, acquiring high quality must can be a rather involved task, which has led many to experiment with juices purchased at the local grocer. If you continue to use this site we will assume that you are happy with it. It seems like the best response anyone can come up with to my very straightforward technical comment is to say “chill out, it’s only homebrew”. are all worth exploring, but you’ll be hard pressed to find another pumpkin cider this flawless. From the point of purchasing the juices, I was pretty convinced these ciders would be easily distinguishable based on the fact they looked so different. Not only were the ciders way too similar to justify the expense, but I far preferred the appearance of the cider made with cheap filtered juice. I’ll keep getting the cheap stuff, I’m glad you did this experiment. I wonder if the back sweetening drove the flavor (same type of juice for each, right/). Do you understand? Cheers! A peak at the fermenting juices 12 hours later revealed both had begun fermenting based on the developing kräusen ring and airlock activity. That evil “not” must have crept in on its own. To that, I say: If anyone needs to chill out, it’s Brulosophy that should chill out with misreporting the implications of non-significant results. I then poured the juices into each fermentor and pitched a single pack of Lallemand Belle Saison yeast into each, a process that took approximately 10 minutes. Hard Cider: Cheap Filtered Juice vs. The results on both are good, but missing a bit of the complexity of my more eclectic mix. Both were store bought juice, and not sourced from an orchard, as that is not possible in the part of the country I live in. You simply established that you cannot say with certainty that the juices are distinguishable. Your reply unfortunately seems to show that you don’t understand my point. While some modern cider makers rely on sweet and palatable table apples such as Gala or Pink Lady, traditionally, the varieties viewed as best for hard cider have a more prominent acid and tannic character– Cox Orange Pippin, Herefordshire Redstreak, Kingston Black, and Brown Snout, to name a few. I don’t think the intention is to be intensely rigorous; just to do an interesting experiment that the readership can use as food (or drink) for thought. Next, the ciders were crashed to 34˚F/1˚C and left for another day before I proceeded with packaging. From all that I have read on cider, cider apples contain tannins and acidity that sugar apples lack and this makes a big difference in the taste of cider. It’s just like taking two similar beers and dosing them with the same flavor extract. Chris is right, pectic enzyme will clear up any cloudy fruit drink. Or in this case cider. What has been your experience? Even if the testers did detect the odd drink out, I would always wonder/worry that the result is from a single experiment. two of the great things that separate unfiltered ciders from the norm. I also think it is entirely possible that you are just a bunch of guys who make beer in the garage and try various things out to see if there is a noticeable change in taste after trying different things with process and recipe variations. I’ve been questioned on that over and over. You could add chemicals in secondary if that’s your jam, not an issue. I imagine the differences would have been much more noticeable in the unsweetened versions. Hey, I’ve been playing with your Hard Berry Cider recipe and we love it! The appeal isn’t just in the unique appearance, cloudy ciders have a fuller mouthfeel, and many say a rich flavor as well — they’re the rugged cousin of their filtered equivalent. Happy new year everyone!”. Great Fermentations Special Delivery, Cider Direct to your Door, CiderCon 2021 Debuts a New Format with Virtual Conference, Recipe: Apple Cobbler with Finnriver Chai Spice Caramel, 5 Eye-Catching Ciders with Art-Adorned Labels. Basically what I was going to post. I was inspired to make my first batch by my brother-in-law, who’d spent some time in Spain where he developed a strong liking of Sidra. I would be interested to see this done again, using a cleaner yeast, without back sweetening. Top O’ The Morn Oatmeal Stout (Patreon 11), Too UnCommon California Common (Patreon 15), 6 Pint CitraMarillo Blonde Ale (Patreon 16), See A Dentist Flanders Red Ale (Patreon 19), Pig’s Ear British Golden Ale (Patreon 27), From Rusher With Love Imperial Stout (Patreon 31), A Gentleman’s Mocha Sweet Stout (Patreon 33), Small, Dark, & Handsome Session Stout (Patreon 35), Ball & Chain American Wheat Ale (Patreon 36), Old Man Shakes Fist At The Sky Old Ale (Patreon 38), Lothario Chocolate Pecan Porter (Patreon 43), Zero Gravity American Brown Ale (Patreon 46), Caulfield’s Elixer Belgian Pale (Patreon 49), Berriutiful Sunrise Fruited Sour (Patreon 51), Mosaic Of Change IPA by House Of Pendragon | Patreon 54, The Hop Chronicles | German Tettnanger (2017), Apple Juice: Cheap Filtered OR Expensive Unfiltered, Cheap Filtered: 1.049 OG to 1.002 FG = 6.2% ABV.