I used to hard carb, but now go for the soft carb unless I have guests who are used to commercial carbonation.
What do you mean by hard\soft caronation? Is soft carbonation simply less volumes CO2?
Cheers,
Andrew.
I used to hard carb, but now go for the soft carb unless I have guests who are used to commercial carbonation.
With my juicer, 4 ~150g granny smith apples gives me approx 500mL juice. By my reckoning, I'd need about 120 apples.
that is a mad number of apples.. and at my local independent (not even iga) supermarket which has amazing fruit'n'veg sells grannies at $4.99 a kilo, that's about $90 worth of apples.
It would be kind of cool to have a no-water, no-sugar added cider, but damn that is expensive!
Does anyone have suggestions on how to avoid using sodium met?
I have some friends who are allergic to sulfur based preservatives, so I'd like to keep clear from sodium met as much as possible. I use Starsan for the majority of my brewing, but how well does it control wild yeast seeing as the foam is considered a yeast nutrient?
If your using store bought apple juice, does it matter if it has been pasteurized or not?
Very helpful Thirsty cheers. :icon_chickcheers:
Interesting on the champagne yeast (leaving nasty flavours). Have heard that this yeast can leave you with a very dry cider so this might be where your cider expert is coming from.
Hadn't thought of using white wine yeast. Have to give this a go. Only used Sweet Mead Yeast as it has been recommended in places, but my ciders have come out like Apple Mead. This could be the way to go instead.
Hopper.
Has anyone here made cider using store bought apple juice as well as juiced their own apples, and then been able to tell whether it is worth all of that extra effort?
Really need some bitter sort of apples to balance it out right?I tasted the juice of each before blending. The granny smith juice very tart as you would expect. the others were quite sweet. None had any real tannin content that you would find in a cider apple.
Really need some bitter sort of apples to balance it out right?
I've been interested in doing a cider from scratch for a while, but always wondered where to find serious bitter/tannic apples. Would something like crab apple be acceptable?
Juicing enough apples for a 20L batch would be painful.
According to 'How to make Cider.com' - yes
How does apple mead differ in taste from a cider. I'm curious because i was thinking of using sweet mead yeast for a batch. Haven't done any cider making at all yet.
Cheers
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