Trying to figure out how cider differs from wine. A local brew store will have it available by the gallon early and late harvest. I was going to do a gallong of eat. I hav'nt found a beer I like, but I like angry orchards cider....
My 1st cider
- Thread starter kittycat
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I am working on a dry cider right now. It is also my first cider, but I have done several beers. For me cider takes too long and I won't likely do it again soon, but if you do wine on a regular basis and like angry orchard, if I were you I would ferment out a cider to completion like a wine and then back sweeten to your liking. Use one plastic bottle to feel when the cider is primed and then heat pasteurize using the information from this sticky. https://www.homebrewtalk.com/showthread.php?t=193295. I'm looking forward to bottling my dry cider in the next couple weeks. It has been fermenting for 6 1/2 weeks now. I think it may be ready to bottle by week 8. I am not a fan of angry orchard because it is sickly sweet to me. I am hoping for an extremely dry tart champagne like sparkling cider, but I may be disappointed as people say that it is too dry and tart to be palatable. I'll let you know.
Cider, by definition, is a fermented apple beverage. What makes it different from wine is that wine has a higher alcohol by volume (ABV). Cider tends to use just apples and not extra fermentables, so the ABV is usually 5-7%.
If you haven't see it, there is a "ciders for beginners" thread at the top of this forum that you may find helpful.
If you haven't see it, there is a "ciders for beginners" thread at the top of this forum that you may find helpful.
