- Impending Disaster
- Posts: 58
- Joined: 5 years ago
- Favourite Beer: Hefeweizen
- Location: Lethbridge
I would definitely do it again, but I would probably cut back on the Apple-Lime. The Lime taste is just a little too strong--which is weird because I like the juice as-is, and the cider is only 60% apple-lime. I thought I should have back sweetened it when I first tried it but my last night it seemed pretty good, nice and tart but not overly done. Still a bit limey, though. Next time I will also forego the extra sugar in the fermenter and keep the ABV nice and low. Perhaps a switch to Nottinham yeast, too, to keep it from drying out entirely (this is what the internet suggests, at least some of the time. I don't see why the internet keeps changing its mind on stuff).
It's bound to be summer sometime, and I'd like to have a nice low alcohol grog for sitting and looking at the weeds grow.
Has anyone made a simple Apple Raspberry cider with store-bought juice? I'm thinking of doing a small 3 gallon keg's worth for SWMBKFFOHMISOHBEAS* For 11 or 12 liters, I'm wondering how much of it should be raspberry? I'm thinking only 2-3 but I will defer to the advice of the more experienced.
*She Who Must Be Kept From Finding Out How Much I Spend On Home Brewing Equipment And Stuff
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