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- Feb 17, 2010
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Hello all!
I have been brewing for just about 6 years (no expert by any means), however, ciders are new to me. Sorry if some of this has been asked before.
I read the stickys and understand the process (juice+sugar+yeast = magic) but I am still curious about a couple things:
1. The term cider implies apples correct? So making a, say 100% peach or strawberry 'cider' is not technically a cider right? It would be more correct to call the end result a fermented and carbonated peach beverage/wine, or something like that?
2. Kind of related to no. 1 are apples the base of all ciders. If I wanted to make a flavored cider i would just brew a simple apple cider / ferment / and add fruit or fruit extract to taste in the secondary (I understand everyone probably has there own way of doing this, just trying to get a generalization)?
3. Can acidic fruit juices be fermented (e.g. orange, cranberry, lemon etc...)?
4. I have read that some recipes say use cider not juice and others say it doesn't matter? I think from what I have read its the preservatives to watch out for?
5. If i use an organic apple cider that is naturally cloudy, will it eventually clear?
Again sorry if some of this has been asked and thanks for any feedback!
John
I have been brewing for just about 6 years (no expert by any means), however, ciders are new to me. Sorry if some of this has been asked before.
I read the stickys and understand the process (juice+sugar+yeast = magic) but I am still curious about a couple things:
1. The term cider implies apples correct? So making a, say 100% peach or strawberry 'cider' is not technically a cider right? It would be more correct to call the end result a fermented and carbonated peach beverage/wine, or something like that?
2. Kind of related to no. 1 are apples the base of all ciders. If I wanted to make a flavored cider i would just brew a simple apple cider / ferment / and add fruit or fruit extract to taste in the secondary (I understand everyone probably has there own way of doing this, just trying to get a generalization)?
3. Can acidic fruit juices be fermented (e.g. orange, cranberry, lemon etc...)?
4. I have read that some recipes say use cider not juice and others say it doesn't matter? I think from what I have read its the preservatives to watch out for?
5. If i use an organic apple cider that is naturally cloudy, will it eventually clear?
Again sorry if some of this has been asked and thanks for any feedback!
John