BeardedWonder
Well-Known Member
- Joined
- 13/1/13
- Messages
- 74
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Hi all,
I'm part way through my first brew (a ginger beer, as it happens) and, in consultation with the GF, decided on a cider for our second brew.
I've had a good look on the forums and am now a bit paranoid as ciders seem a bit temperamental.
The issue is one that seems to be a common theme with ciders: making the end result sweet enough for the missus.
Personally, I prefer my ciders so dry you'd think you were on Arrakis, but I'm going to give it a crack.
The plan is to stick to the kit recipe with only minor deviation so that I don't have too many variables if things go south.
I'm bottling and don't have the gear to crash chill.
The recipe calls for:
1 x Brigalow Apple Cider Kit
1kg Sugar (I'm going to use Dextrose)
17L water in total (3 hot and 14 cold)
kit yeast and nutrient (yeast is added when the brew is at 35C or below, which seems a bit high so I'm going to aim for 25C)
My deviation from the kit recipe:
2L Pear juice
I'm not sure if 2L of Pear Juice will too much or not enough, so my Plan B is to wait until fermentation has ceased, taste and add Stevia to the batch (dissolved in water) to suit, then bottle 24 hours later. (the GF has had issues with lactose in milk in the past and I don't want to risk it. Although, that would leave me with an entire batch all to myself....hmmm....)
I'm also planning to split the priming over three batches and do some with caster sugar, some with brown sugar and some with carbonation drops.
Have I gone too heavy handed with the Pear Juice??
Any other tips??
And are there any particular brands of Pear juice that people have found worked well??
Thanks for your patience (if you've read this far)!!
-BeardedWonder
I'm part way through my first brew (a ginger beer, as it happens) and, in consultation with the GF, decided on a cider for our second brew.
I've had a good look on the forums and am now a bit paranoid as ciders seem a bit temperamental.
The issue is one that seems to be a common theme with ciders: making the end result sweet enough for the missus.
Personally, I prefer my ciders so dry you'd think you were on Arrakis, but I'm going to give it a crack.
The plan is to stick to the kit recipe with only minor deviation so that I don't have too many variables if things go south.
I'm bottling and don't have the gear to crash chill.
The recipe calls for:
1 x Brigalow Apple Cider Kit
1kg Sugar (I'm going to use Dextrose)
17L water in total (3 hot and 14 cold)
kit yeast and nutrient (yeast is added when the brew is at 35C or below, which seems a bit high so I'm going to aim for 25C)
My deviation from the kit recipe:
2L Pear juice
I'm not sure if 2L of Pear Juice will too much or not enough, so my Plan B is to wait until fermentation has ceased, taste and add Stevia to the batch (dissolved in water) to suit, then bottle 24 hours later. (the GF has had issues with lactose in milk in the past and I don't want to risk it. Although, that would leave me with an entire batch all to myself....hmmm....)
I'm also planning to split the priming over three batches and do some with caster sugar, some with brown sugar and some with carbonation drops.
Have I gone too heavy handed with the Pear Juice??
Any other tips??
And are there any particular brands of Pear juice that people have found worked well??
Thanks for your patience (if you've read this far)!!
-BeardedWonder