Chuckabrewski
Well-Known Member
Anyone ever wash this yeast and use it to brew a beer? Just wondering what kinds of flavor it would impart.
ShelleyDickison said:Update on my Carmel Apple Hard Cider. Took a reading today at Day 7 and it was 1.025 with temp adjust. Took a small taste and not to bad. Even talked my husband into tasting and he agreed. Just might have to make a straight apple wine after this.
I just made this a few weeks ago and put into the keg today. It tasted awesome uncarbed and warm.
And it only gets better. Had another "believer" this evening...
I just need to figure out how to better mix the syrup in.
Okay. So today is bottling day for me. And I'm curious, prior to adding the caramel and canned juice, is the fermenting part 1 supposed to taste like a crisp white wine? Its actually not bad, but just a flavor I was not expecting.
Right on. This is my first cider. I'm glad its progressing then.
And then youll be bottling an actively fermenting cider. I think you could use dissolved brown sugar, concentrate and about a 1/4 cup of Carmel flavor you would put In you coffee. At least this is what I plan on doing......
janson745 said:Okay. So today is bottling day for me. And I'm curious, prior to adding the caramel and canned juice, is the fermenting part 1 supposed to taste like a crisp white wine? Its actually not bad, but just a flavor I was not expecting.
Also, anyone fermented to total dryness first? I'm imagining this is super sweet (and delicious) based on the existing recipe. I'm trying to curb the sweetness a little bit and the thought was to dry it out, add the syrup and base the number of AJC cans on my desired sweetness.
I don't like a sweet cider, but want to impart the carmel apple character to this so I'm thinking of adding 2 cans of concentrate and half of the carmel syrup called for in the original recipe.
Has anyone tried anything similar? Just wondering how sweet that will turn out.
I don't like a sweet cider, but want to impart the carmel apple character to this so I'm thinking of adding 2 cans of concentrate and half of the carmel syrup called for in the original recipe.
Has anyone tried anything similar? Just wondering how sweet that will turn out.
snortwheeze said:If you have gushers, it's best to cold crash. At least IMHO....
If you have gushers, it's best to cold crash. At least IMHO....
Is cold crashing done in the fridge or freezer? What's the best temp for such activity?
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