cracked1
Well-Known Member
Just bottled my first batch of cider. I tried the juice + pectic enzyme + yeast + time = hard cider. I wanted a sweeter, not so dry cider so I bottled at 1.010 FG and I will be doing the stove top pasteurization method. Just as with my first couple beers, I've been tasting/sampling at different stages so I can know what to look for in the future. At bottling this cider tasted like an undercarbed, semi-dry champagne. No real apple taste at all. Would this be "normal" (whatever that is...)? Will it get a little more "appley" as it conditions?
Thanks all!
Thanks all!