Planning on starting a "Cider" this week.. Kinda going along the same lines as the "cheatin Cider" thread...
I want this to almost turn out like alcoholic apple juice. My understanding for that is as follows...
Use an Ale Yeast for a slightly lower ABV, and sweeter taste...
Use a Champagne Yeast for a more potent "apple wine" type beverage...
Sound about right?
I am hoping I can have this stuff bubbly by May 15th-20th...
If I am way off here, let me know... I will probably be starting it in the next day or 2.
Primary= Dos Equis Style Lager
Primary= Chilean Merlot
Secondary= APE cider...(apple grape)
Bottles=A late "Oktoberfest"
Bottles= American Lite (gotta keep the wife happy)
Bottles= Hard Cider! (um yeah, got hammered while bottling these)
Bottles= couple of these, couple of those...
"Yeah, why don't I go eat some hay. I can make things out of clay, or lay by the bay, I just may. Whaddya say?."