kwinchee, do a search on this site and you will find the majority of the info you require.kwinchee said:Ok thanks heaps 4 the replys ill make that recpie just a few questions
and dose any body have any ideas on altenetivs to brew other than beer wine and spirits
hope u reply
I'm not a big cider drinker, but of the ciders I've tried the only ones I've really enjoyed have all been naturally fermented farmhouse ciders (and a perry!). They're brewed pretty much the same way as lambics. They also taste very similar (sour tart finish, barnyard/wet leather aroma etc).Pumpy said:A Note About Yeast: The type of yeast you select makes a great difference in the flavor of your cider. In the old days the cider was left to ferment on it's own. That was done out of ignorance of the true nature of bacterial fermentaion. Wine yeast will produce a clean, dry flavored cider with little of no aftertaste. For a dry cider use champagne yeast or for semi sweet cider try Cote De Blanc. Cider with a more rounded, lasting flavor can be made by using brewer's ale yeast.