Hi all- tried the results of my first gallon of cider tonight. Verdict: drinkable, but rather thin and watery. I tried to keep it as simple as possible, and just used a gallon of organic apple juice and a packet of Nottingham ale yeast. Fermented and let it sit for eight weeks. I don't have a hydrometer, but from the taste I suspect the alcohol level is around 5 or 6%.
The apple aroma is good, and the alcohols are a bit harsh (which I know would benefit with aging), but what I really want to do is get a bit more body into this drink next time. This batch has turned out pretty watery.
Any suggestions to this end? Right now my strategy is to keep making gallon batches until I really have it dialed in, and can pull off a quality five gallon batch.
Thanks!
Graham
The apple aroma is good, and the alcohols are a bit harsh (which I know would benefit with aging), but what I really want to do is get a bit more body into this drink next time. This batch has turned out pretty watery.
Any suggestions to this end? Right now my strategy is to keep making gallon batches until I really have it dialed in, and can pull off a quality five gallon batch.
Thanks!
Graham