hiphops
Well-Known Member
I normally make beers but wanted to try a cider (chicks dig cider more than beer.)
This was the recipe . . .
5 gallons of cheap store brand apple juice.
1 tsp yeast nutrient.
1 pound of preservative free raisins (for extra yeast nutrient)
5 lbs brown sugar.
1 packet of Lalvin champaign yeast (71B-1122).
The OG was 1.092 and I'm about to rack it into the secondary. The gravity is now down to about .95.
I just tasted it and its very dry: it almost feels as if it sucks all the hydration out of your mouth. The taste of apple is slight, but there. And its VERY strong.
I'm thinking about spicing it up with cinnamon, nutmeg and some vanilla beans, to make it almost like an apple pie.
Any comments, thoughts, advice?
This was the recipe . . .
5 gallons of cheap store brand apple juice.
1 tsp yeast nutrient.
1 pound of preservative free raisins (for extra yeast nutrient)
5 lbs brown sugar.
1 packet of Lalvin champaign yeast (71B-1122).
The OG was 1.092 and I'm about to rack it into the secondary. The gravity is now down to about .95.
I just tasted it and its very dry: it almost feels as if it sucks all the hydration out of your mouth. The taste of apple is slight, but there. And its VERY strong.
I'm thinking about spicing it up with cinnamon, nutmeg and some vanilla beans, to make it almost like an apple pie.
Any comments, thoughts, advice?