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Yeast Style Guide

STYLE: New England Cider

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This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels Aroma/

Flavor: A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts.

Appearance: Clear to brilliant, pale to medium yellow.

Mouthfeel: Substantial, alcoholic. Moderate tannin. Overall impression: Substantial body and character

Comments: Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet). 39 Varieties: Northern Spy, Roxbury Russet, Golden Russet

Vital Statistics:
OG: 1.060 - 1.100 Comments: Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). Vital Statistics: OG: 1.045 - 1.100
FG: 0.995 - 1.020
ABV: 5 - 12% FG: 0.995 - 1.010 ABV: 7 - 13%

Commercial Examples: There are no known commercial examples of New England Cider.

Wyeast Strains:
   4244 - Italian Red™
   4766 - Cider™
   4767 - Dry / Fortified™
   4783 - Sweet White™



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