kiwipen
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I'm making a cider from a mangrove jacks pear cider kit. It tells me that once fermentation is done I should open the container, add the included cider essence and "stir well", and then let it stand for 24 hours before kegging.
I would never do that to a beer out of the fear of oxidation and infections.
Is cider less prone to oxidation than beer?
I would never do that to a beer out of the fear of oxidation and infections.
Is cider less prone to oxidation than beer?