CadillacAndy
Well-Known Member
I'm working on a Mott's juice and Belgian Abbey II cider. I've also been doing a lot of lambic and sour beers lately, so I've been researching techniques on adding fruit.
Based on my research I've figured out that Russian River uses dried fruit in their Consecration and Supplication, and was wondering about using dried apples in this cider that I have going now.
I'm sure someone out there has tried this, but searching for "dried apples in cider" yields a ton of results about "dry cider".
Other than having the sugars concentrated and the moisture removed, making it easier to get more fruit thru the top of my carboy, what benefits do you think I'd gain by using dried apples vs using sliced regular apples? I'm sure the variety of apples matters as well, but something like this is what I was thinking - http://www.ebay.com/itm/New-York-Ap...360?pt=LH_DefaultDomain_0&hash=item27c54fd2a0
Based on my research I've figured out that Russian River uses dried fruit in their Consecration and Supplication, and was wondering about using dried apples in this cider that I have going now.
I'm sure someone out there has tried this, but searching for "dried apples in cider" yields a ton of results about "dry cider".
Other than having the sugars concentrated and the moisture removed, making it easier to get more fruit thru the top of my carboy, what benefits do you think I'd gain by using dried apples vs using sliced regular apples? I'm sure the variety of apples matters as well, but something like this is what I was thinking - http://www.ebay.com/itm/New-York-Ap...360?pt=LH_DefaultDomain_0&hash=item27c54fd2a0