My buddy and I have been homebrewing beer for half a year or so, and he moved to a new place with fruit trees so we decided to make a cider when the fruit started dropping as it was going to waste.
Long story short I think we did a damn good job getting it to the fermenter where it is now. We juiced buckets of apples and pears to get about 5.5 gallons juice, then we pasturized, added champagne yeast and a bit of tannin, and some pectic enzyme. We had fermentation about 16 hrs after pitching so we were pretty satisfied with the result.
But then I came on this forum for the first time and it seems every recipe has added some carbs (dextrose, cane sugar, brown sugar, honey, apple juice concentrate). Ours is just the apples and pears, are we in trouble taste wise or does this just mean lower ABV?
-kap
Long story short I think we did a damn good job getting it to the fermenter where it is now. We juiced buckets of apples and pears to get about 5.5 gallons juice, then we pasturized, added champagne yeast and a bit of tannin, and some pectic enzyme. We had fermentation about 16 hrs after pitching so we were pretty satisfied with the result.
But then I came on this forum for the first time and it seems every recipe has added some carbs (dextrose, cane sugar, brown sugar, honey, apple juice concentrate). Ours is just the apples and pears, are we in trouble taste wise or does this just mean lower ABV?
-kap