Recent content by Maylar

I agree.

Rack it and taste it.

Copy and paste?

That would be correct and the fruit gets fermented.

Apples have malic acid in nature, but sweet table apples don't have a lot of it. If it's turned to vinegar you would know it by the smell, and there would be a bacteria film (mother of vinegar) that would be obvious. Severely oxidized cider can have sour and vinegary notes so that's my guess for...

A mead with apple juice is a cyser. A mead with grape juice is a pyment. A mead with any other fruit juice is a melomel. These titles assume that the fruit juice is fermented with the honey. If the fruit is not fermented, then it's just a flavored mead with no other name.

Apple Mead is a Cyser.

I haven't had a pear in years, so I don't remember. But a friend of mine wouldn't eat one unless he was home close to a crapper.

Be aware that it also has a laxative effect... ;)

It's quite possible, yes. I believe it's because of the sorbitol sugar in pears.

Yes, that's a lot. It should ferment very quickly. Don't know what it'll taste like when it's done.

Umm... He hasn't been here for 14 years :rolleyes:

"Sweeten to taste", my friend. Try about 1/2 tsp. per bottle and see how it tastes.

Tart is perfectly normal for unsweetened cider.

If your cider is not carbonated, corked wine bottles are fine. And as Chalky said there's no reason you can't store flip tops on their side.