bristolbrew109
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- Oct 9, 2015
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My first time trying to make hard cider. Tried to do as much research as possible and I picked the farmers brain a bit at the orchard. So... I got 5 gallons unpasteurized, 2 lbs white sugar, 1/2 lb honey, 5 cinnamon sticks, and raisins. Started all that jazz in a 6 gallon carboy, sat there for 4 weeks. I just racked it over to a 5 gallon removing all the raisins and setiment, and I topped it off with some fresh unpasteurized and a lil grain alchohol, just because I'm an is it like that. The brew tate very winey, boozy, did not taste any ingredients or cider really. It did not taste at all like vinegar and I should add even thing that touched the brew was cleaned and steralized. My question is 1, is this normal to taste this way now in the fermentation process. 2, could I or did I ruin this whole project by adding and topping off?