Maybe it’s being thirsty after a long day of fertilizing and pruning the berry patch, but I think this is the best liquid I have ever had the pleasure of having in my mouth. And no sugar or artificial flavors added to top it off, anybody know how they make this stuff? I think I’d be willing to spray as much as I had to to make some of this liquid gold for self from my own peaches and apples
Interview with Sava - Head Cider Maker on Vimeo
Well they give away the recipe right here.
They have local apple juice clocking in at 15.7brix. That would if fermented fully come to 8.4% ABV
That leaves you with a margin of up to 12% peach juice you can use to flavor and back sweeten.
Peach is notoriously hard to ferment and capture the peach flavor. So I would not ferment peach or maybe use 4% peach and use the remaining 8% to back sweeten.
If you don’t have Apple juice that sweet you can freeze concentrate it to increase the SG. If you don’t want to waste that water I would use it in a mead.
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You’re a genius, I am so glad I asked this question to people way more knowledgeable than me. Looking at the can it does say fermented apple juice, but then it just says peach juice so you are totally right they don’t ferment the peach. There’s no sorbate though so do you think they just use a filter to stabilize it before backsweetening with the peach juice? Bottle bombs have almost woken me up in the night more than once lol.
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Any cider above 7% has to have its formula registred
TTB Online - COLAs Online - Application Detail
search for ace and set the range to at least 2022
[TTB Online - COLAs Online - Public COLA Registry Search]
(https://ttbonline.gov/colasonline/publicSearchColasBasic.do)
Since Peach is listed as a Carbonated Wine it has been pasturized and carbinated at canning.
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Your reply was once again so knowledgeable that I had to look at your profile to see who you were and your info “I should put something here” cracked me up. Thank you lol. It doesn’t give the exact percentages on the formula correct or am I looking at it wrong? The can I have did have different ingredients than the label on that one oddly enough. I think your math sounds about right on the 12% peach juice. Is there a way to home pasteurize a cider like that and keep the same quality and taste before bottling?
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There working with juiced of course every batch is going to be a little diffrent.
To pasturize get a sous vide circulation cooker. 30 minutes @ 63c/145f, 15 minutes @ 65c/148f. But you dont start the clock untill the tempature of the juice hits your start point. You should not get a cooked juice flavor if you stay below 70c/158F.
If your using pectinze enzyme you can rest it at a lower temp for that to work then ramp it to pastureize 34-55c for max enzyme action then raise for pasturization.
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You don’t need to pasteurize homemade cider. Cider should age for at least several months, and pasteurization stops the fermentation and aging process. I’ve made a great deal of homemade cider and have never pasteurized it. Making cider is quite simple, so I wouldn’t complicate the process unnecessarily.
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The Ace cider drink dsh wants to recreate is young and fun not well aged.
Even a young, fun cider needs a bit of time to age before it really tastes its best. If you’re making an 8% ABV cider, it will definitely benefit from at least some aging.
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