whitelegs
New Member
Greetings all,
This is my first post here on Home Brew! I've made two batches of hard cider in my life. Both were made by following the easiest possible recipes that took the least amount of time to make. They tasted ok. I'm not sure of the exact science behind the task, but I'm attempting to learn.
I have motivation to learn because I have unlimited access to free cider apples, and my brother has a small cider press. I have no excuse to not make hard cider.
Anyways, my brother and I were talking about making a stronger, more delicious cider (using the unpasteurized cider). Does anyone know of any recipes for a strong cider (15%-20% abv) that I could possibly make? Would I be able to make a cider like this in two months or less? Does using unpasteurized cider make much of a difference?
Any help is appreciated!
This is my first post here on Home Brew! I've made two batches of hard cider in my life. Both were made by following the easiest possible recipes that took the least amount of time to make. They tasted ok. I'm not sure of the exact science behind the task, but I'm attempting to learn.
I have motivation to learn because I have unlimited access to free cider apples, and my brother has a small cider press. I have no excuse to not make hard cider.
Anyways, my brother and I were talking about making a stronger, more delicious cider (using the unpasteurized cider). Does anyone know of any recipes for a strong cider (15%-20% abv) that I could possibly make? Would I be able to make a cider like this in two months or less? Does using unpasteurized cider make much of a difference?
Any help is appreciated!