Agrtek, How is your cider these days? I'm curious as to how it has conditioned/tastes by now.agrtek said:You were too late my friend, I added another 2lbs of sugar and liberal squirt of honey and a table spoon of vanilla extract, fermentation is going at a nice rate again (bubbles freely flowing up all sides of the fermenter), now on to x-mas!
Jesse17 said:Agrtek, How is your cider these days? I'm curious as to how it has conditioned/tastes by now.
Mine (which was very similar to yours before you added the above) has finally mellowed out to the point that I actually like it. I've tried a bottle every 2 weeks or so, and the bottle I drank yesterday, made me chill a six pack for tonight.
It's nicely carbed, which I think counters the dryness well. It has a kind of tart, with a hint of apple, bubbly taste. And I like it quite a bit. In fact, I did my second batch without any sugar, and with Wyeast 4766 because I disliked the dryness so much on this first batch, but now the second batch tastes watery in comparison.
I like the first batch (with 5 gal. juice, 2 lbs. brown sugar, and Pasteur Champagne yeast) well enough that I'm going to do another the same way.
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