So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should
So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should
So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should have something finished if I won't drink it partially fermented.
So all juiced, it could be better it has 11% sugars (2% less then last time we did it). Still better than last year when we didn't have any apples.
Can you add more refined sugar to it if you wanted to get a stronger brew?
Yes but I don't want to.
I too did the juicing station run last week. First attempt at cider forthcoming. I'll try a malted cider with 1/6 of the malt I use for beer. That should provide the yeast with healthy nutrition.
Don't overcomplicate it, do it the simplest way possible and then try it with malt, spices...
It has more nutrients than wort so I wouldn't bother with it for first try. Two years ago we experimented with yeast and it was so similar that we agreed to use the cheapest we could find. This year we will add hops, my friend wasn't excited about spices.
mmmmmm envious. I need an apple source.
This year it falls unripe from trees, so lots of people were like "come get it, I don't want to deal with rotting apples in my garden". I feel little bit like community cleaning guy.
Sweet. Are you planning on using any spices or just the apple juice?
Maybe, I do it with friend and don't know if he will like it. Last time we did it we experimented with yeasts (ale, wine, wild). Maybe this time we will add some spices.
What would you suggest- cinnamon, pepper, herbs?
Evan Williams has a seasonal one w/ cinnamon, allspice, and nutmeg that's pretty good. Cinnamon is the most forward but by no means overpowering.
In addition to everything else suggested here already, I would say maybe cloves or tonka beans, if they suit your palate. Careful though, they might be overpowering. Maybe a vanilla pod or two, depending on the quantity.
Also sorry I tried to post it through mastodon and the post looks weird.
Envy. I need to get a carboy and dive back in. I miss having heaps of cyser lying around.
After giving away some juice, we decided to make 50l of simple cider and two test batches with hops (Summit) and spices (cinnamon, allspice, pepper and cloves). Because of weather we had to, fortunately, leave it in little inconvenient space so most of it will end up in bottles and nobody will bother to go there and drink it
Getting bottles ready for filling next week.
