blitzgp
Active Member
i think im gonna dabble in some cider making while i wait to get my beer making equipment setup, but i have a few questions
yeast: are temps ok to get a little warmer because the fruity esters will most likely compliment the fruitiness of the cider? and also, can i be less picky about the type of yeast?
ingredients: i will probably only use raw ingredients, and just experiment with different fruit combinations. i was going to puree the ingredients, then add some sugar and ferment. should i strain/press the puree before i ferment, or should i worry about filtering afterwards? i would prefer a higher efficiency/alcohol content over clarity, but i have no clue what im getting into here ;p
thanks for any info
edit: i am only adding sugar to make up for lack of sweetness in the fruit, im pretty much just getting rid of all my old off season fruit that is not very sweet
yeast: are temps ok to get a little warmer because the fruity esters will most likely compliment the fruitiness of the cider? and also, can i be less picky about the type of yeast?
ingredients: i will probably only use raw ingredients, and just experiment with different fruit combinations. i was going to puree the ingredients, then add some sugar and ferment. should i strain/press the puree before i ferment, or should i worry about filtering afterwards? i would prefer a higher efficiency/alcohol content over clarity, but i have no clue what im getting into here ;p
thanks for any info
edit: i am only adding sugar to make up for lack of sweetness in the fruit, im pretty much just getting rid of all my old off season fruit that is not very sweet