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It tasted alright. Like a dry cider.

It should be around 6/6.5% ABV. I "tested" a rather large glass..

I fermented a cider around six months ago that was left in the bucket with fruit in it. When I opened the bucket it looked like the attached fotos. Is it safe to drink? I'm particularly thinking about the white-ish specks.. i tried tasting and it tasted ok.. Thanks in advance!

Thanks for all the great input. I have revised my recipe: Batch size 5 gallons Grain bill 68% Maris Otter 20% Flaked Barley 7% Roasted Barley 5% Chocolate Malt Hops Fuggles @ 60 mins - 24 AAU Fuggles @ 25 mins - 8 AAU Yeast East Midlands Ale Yeast Mash 66 celsius for 60 minutes Stats IBU...

I got the 32 SRM number from my recipe formulator. Does this mean it miscalculated?

Thanks for all the input so far. What about acidulated malt? I have previously made robust Porters with my water without issues. I don't know much about my water chemistry.

Now I understand :). Thanks for clarifying!

Thank you for the advice!

Are the 10% too much? Would say 7 or 8 percent be a better bet to avoid acridness but still have enough roast?

I put the hop additions like this because i was counting on the roasted barley adding some bitterness too. What do you mean "25 min hop addition to 10 at 25 minutes"? I kept the chocolate and Crystal out of the recipe to keep it as basic as possible.

Thanks for your reply. This was just what I was looking for in a recipe.

Thanks for your reply. This was just what I was looking for in a recipe.

Hi all. I recently put together a keg setup and thus revived my beer brewing motivation for the first time in 3.5 years - great! I'm almost through the first keg and I'm looking to brew a quick turn around beer. I like roasty beers so the dry stout seemed like an obvious choice (roast to mask...

Hey everybody. I decided to take the plunge and last week I received and assembled my first keg system and kegged a beer! I kegged a maris otter / amarillo SMaSH. It's still a little green but I hope it will get "there" soon. Thanks a lot for your encouragement. I'm sure with time it will be...

Hi all. I am in serious considerations about investing in kegging, but I'm having some thoughts about it. I have been brewing on and off for six or seven gears, making cider, wine, mead and beer. I had the most fun making beer as I really love designing beers and seeing how my recipe pans out...

Just bumping this :)

Looks good :) Does the cider have any yeasty taste? I experienced that in the past when using baker's yeast.

The ideal temperature is 15-22 C (though able to ferment in 10-30 C) according to it's spec sheet.

Hi everyone I've had a long break from making cider and beer and I'm slowly easing my way back into it. On Friday I made 28 liters of apple cider and it kicked off great. Bubbling away. The reason I'm posting is that I want to ask for your advice regarding fermentation temperatures. I have the...

Hi HBT. Around two months ago, I decided to do a quick test batch of some cider made from store-bought apple juice. I usually ferment in either glass carboys or plastic buckets made for the purpose, but this time I just couldn't be bothered since it was only a 3 liter batch, so I fermented in...