DoctorWho said:The acid in question is malic acid, and it's on the ok list, in-fact malic acid is naturally present in all apples. It is sometimes added to bring up the acidity level and tartness of the juice.
So stock up on some juice Darklord!
DoctorWho said:If you are fermenting at 55f, that's lower than normal (68f) so it might take a few weeks or a month longer than at 68.
It does, thank you! So I did do it right?Hope this helps!
DoctorWho said:I would just let it go in the primary for a few months until fermentation stops and it clears up and then go straight to bottling.
The NYC Target had the Market Pantry Spiced Cider on clearance for $2.58. Best price I have seen so I picked up 5 gallons. Hope it makes a good spiced hard cider!
On a side note, I like how I now habitually check the prices of AJ and cider in any store I walk into
How is this Target Spiced Cider for Apfelwein? My Target had it marked down to $1.84/gallon so I just started a new batch with it this weekend...can't beat a full batch for under $10.
DoctorWho said:I'll share my update on Target Spiced Cider, as well:
I made a 5 gal batch of heaven, I mean Graff, and separated 1 gal using the spiced cider and 1/5 of the wort. It was in primary for 1 month and I bottled it today.
Smelled amazing and the sample was very flavorful. Orange and clove notes mixed with the malt and hops! A little strong (but also sweet) on the first sip as those flavors battle out, but subsequent tastings were much smoother as my palate adjusted. In 2-3 weeks when it's carb'ed I'll let you know, but I expect good things!
What was your recipe again? Hops and malt were added?
I'll share my update on Target Spiced Cider, as well:
I made a 5 gal batch of heaven, I mean Graff, and separated 1 gal using the spiced cider and 1/4 of the wort. It was in primary for 1 month and I bottled it today.
Smelled amazing and the sample was very flavorful. Orange and clove notes mixed with the malt and hops! A little strong (but also sweet) on the first sip as those flavors battle out, but subsequent tastings were much smoother as my palate adjusted. In 2-3 weeks when it's carb'ed I'll let you know, but I expect good things!
I left mine fermenting in secondary for at LEAST 4 months now...wonder if it's still ok or should I just chuck it? I just forgot about it completely! Man I never do that with beer and if I did, I would most definitely pitch it down the drain..
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