I have an extract recipe I formulated and all seems great but I want to know how I should proceed with adding the apple taste. I'd prefer to use actual apples or apple cider instead of apple extract since so many talk of odd tastes with the fruit extracts. I was browsing some sites for info and I see Midwest's Apple Ale kit says if using real apple cider to boil to only get 4 gallons in the fermenter then to add 1 gallon of unpasteurized or preservative-free Apple Cider to the fermenter after 2-3 days in active fermentation. However their recipe still mentions adding apple extract when bottling.
So, questions are:
Would 1 gallon of cider be enough to add a noticeable apple taste?
Are there any options for using actual apples? If so, how and what would need to be done to get a noticeable apple taste?
Rev.
So, questions are:
Would 1 gallon of cider be enough to add a noticeable apple taste?
Are there any options for using actual apples? If so, how and what would need to be done to get a noticeable apple taste?
Rev.