superstock
Well-Known Member
- Joined
- 1/9/13
- Messages
- 400
- Reaction score
- 82
Would steeping crystal malt, boil and add to fermenting cider sweeten the end result?
Yeah. it almost certainly will help with foam stability.TimT said:I was thinking about this the other day and it strikes me that one benefit may be a creamy head - one thing about a bubbly cider is it's got an initial sparkle and then any foam at the top quickly dissipates. The malt starches and proteins may change that.
I think he wants residual sweetness post ferment. Chuck in some oak and some cellar-door waffle and who's complaining. I'd try it and see.Adr_0 said:Why not try pilsner or ale malt instead? (mashed)
Enter your email address to join: