If it dries out there is no need to pasteurize. You only should need to pasteurize if you are back sweetening.
It adds a very subtle chocolate "hint". It's tricky to explain beyond that.
i am not getting that chocolate hint really, a taste that i can't describe, that is why i am hoping it will fade away with time. I think if I were to repeat this recipe i would leave the hot chocolate mix out.
This stuff definately has a strong alcohol taste!
What would you recommend for carbing in a keg for this? I've never made a cider yet but would like to try this.
You are going to need to take precautions for bottle bombs, so while they carb be sure to store them in totes wrapped in towels.
You will use priming sugar and bottle like you would to carb anything else, BUT you have to pasteurize much faster than normal. I never let them go longer than 3-5 days before putting a stop to it. You can go longer or shorter based on experience.
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