H-Balm
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You can do well with fresh unpasteurized juice/cider from mills, but you have to remember: They are making their blends for drinking, not fermenting, so the benefits are somewhat limited.
Near me, I can actually get a carboy filled up for less than the cost per gallon of buying generic stuff, so I usually go that root.
Another big benefit in my eyes is you can allow some spontaneous fermentation to occur (with or without the aid of brewing yeast)--this gives it a better, more funky flavor IMO.
So, I have read all the posts in this thread, twice.
1) I will try this recipe as originally posted. It has very good reviews, not to mention every time I see that Aresnal glass by the window, I start drooling!
:rockin:
2) I live in an apple area, New York State, with about 6 orchards in my immediate area. I can get fresh pressed cider very cheap, cheaper than grocery store juice. If I bring my own container, I save even more money. Are there modifications to this recipe that work well, or is there a better recipe for this type of base apple cider/juice/liquid?
Thes thoughts are open to all! I'd love to be armed with your opinions!
(BTW... I quoted clevernonsense as the post spoke of this type of option)