TandemTails
Well-Known Member
I don't have easy access to fresh, unpasteurized apple juice/cider where I live and i'm stuck using the sprouts/whole foods gallon jugs of cider.
I'd like to give them a little more 'real' apple flavor and thought about adding 4 apples, sliced, during fermentation for a 1 gallon batch. The varieties would be honeycrisp, braeburn, granny smith and golden delicious.
Do you think this is going to be enough to impart any added apple characteristics or should I change the amount (or just forego the apples entirely)?
I'd like to give them a little more 'real' apple flavor and thought about adding 4 apples, sliced, during fermentation for a 1 gallon batch. The varieties would be honeycrisp, braeburn, granny smith and golden delicious.
Do you think this is going to be enough to impart any added apple characteristics or should I change the amount (or just forego the apples entirely)?