I'm currently drinking my second keg of Aldi cider, made on Black Rock cider yeast from the original kit. I don't like a dry cider so I back sweetened the keg with 2L of juice and it came out about the same sweetness as Bulmers or Mercury Draught. However after a week, even though the keg is at 3 degrees it's starting to get very dry indeed and exceptionally fizzy when I pour.
I have a theory that cider was brewed in the autumn by the peasants because that's when the apples ripen, so perhaps cider yeast works well down to low temperatures. As a Pom I can confirm that Autumn and low temperatures go very well in the same sentence.
I'm going to take out the keg, release the pressure and pour another 2L in.
Being a 3 keg unit I wonder if I could just keep doing that and get endless cidery nectar out of the taps :chug:
Obviously like power stations, brickworks etc there would have to be regular down time to clear out the system, renew the yeast stocks and service the pipes and taps but the concept is teasing me.
I have a theory that cider was brewed in the autumn by the peasants because that's when the apples ripen, so perhaps cider yeast works well down to low temperatures. As a Pom I can confirm that Autumn and low temperatures go very well in the same sentence.
I'm going to take out the keg, release the pressure and pour another 2L in.
Being a 3 keg unit I wonder if I could just keep doing that and get endless cidery nectar out of the taps :chug:
Obviously like power stations, brickworks etc there would have to be regular down time to clear out the system, renew the yeast stocks and service the pipes and taps but the concept is teasing me.