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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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    Cider + kombucha for a sour cider?

    I've had some really funky ciders lately (check out Isastegi, a Basque cider, if you get a chance, here's a writeup), and it got me wondering: What if I added a little bit of kombucha (or just a chunk of SCOBY) to a cider in primary, maybe after it got fermenting actively? Would it turn...
  2. A

    Apple skin flavor in cider?

    I was in New York over the holidays, and I had a chance to try some tasty ciders at different places. At Maison Premiere in Brooklyn, I had a Cyril Zangs 14 glos., from Normandy. It was spectacular - it had a great apple skin flavor to it. My question is, is there a good way to get that...
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    Requisite "is this mold?" post

    It's been fermenting for just over 2 weeks. These spots look a little funky. The scoby isn't quite at the top, but it's just under the surface. Not sure if this is a new scoby forming, or mold on top like I get with saurkraut. Does anyone know?
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    Making a perry-ish sort of thing

    So I had some pears that needed using before they went, and an empty 1 gallon jug, and a gallon of apple juice left over from making EdWort's Apfelwein (Costco sells them by the 2 pack). So hey, why not make a perry, with apple juice filler? But I want to get as much pear flavor as...
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