Hey guys, super new to home brewing (Santa got me a cidermaking kit where you use store bought juice.) I’m 3rd batch in, first 2 were super dry (as expected.)
I’ve read a decent amount about backsweetening and it kickstarting secondary fermentation, how to stop it, fear of ‘sploding bottles...
Hello and greetings from Italy :) And sorry for my English :(
Until recently we were told that table sugar gives cider flavor to the beer.
But then in “Brew like a monk” there’s written that it isn’t true.
But in some experiment, somebody noticed that, specially with some yeast (such us...
We made a few batches of cider at the beginning of september, that are tasting extremely tart. Like bite into a lemon tart. A friend suggested calcium carbonate to mellow them out a bit. We tried it on a few test bottles and it helped a little bit. But they are still extremely "sour apple"...
I bottled this Irish red 2 weeks ago and just tasted it. It is cloying sweet and a little cidery flavored, plus not too clear.
Grains & Adjuncts
1.00 lbs Munich Malt
4.00 lbs Pale Malt, Maris Otter
3.00 ozs Caramel/Crystal Malt - 40L
3.00 ozs Caramel/Crystal Malt -120L
2.00 ozs Roasted...