RedSkyGuy
New Member
- Joined
- Jun 26, 2019
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A 6 gal batch of carbonated cider I made turned out great from a local orchard that does not pasteurize.
Using the same yeast, similar apples and environment I made a batch from “another” orchard that uses heat to pasteurize there cider.
It doesn’t taste bad, just less complex and bland. Any advice to add complexity, flavor, body.
I haven’t carbonated the new stuff yet, which may add that complexity I am looking for?
Using the same yeast, similar apples and environment I made a batch from “another” orchard that uses heat to pasteurize there cider.
It doesn’t taste bad, just less complex and bland. Any advice to add complexity, flavor, body.
I haven’t carbonated the new stuff yet, which may add that complexity I am looking for?