5 gallon batch 50% Burgundy, 30% Newtown Pippin, 20% Paula Red. Hand piked and self pressed. Juicing can suck but having control over the blend is everything. Fermenting at around ~60 right now.
This one I'm going to dry hop with cascade or willamette.
dinnerstick said:it's none of my business, but have you had a cascade cider before? i tried one once, two sips and right down the drain with it. absolutely disgusting. that said, there are no absolutes in this business. so- carry on! but if you haven't tried it before, i would hop a small bit first just to make sure...
Peruvian said:My 2011 cider made with fresh cider I pressed and Lavlin EC-1118. It's very dry. This year I'm going to try Graff.
Here's my home made scratter (from an In-Sink-Erator)
and press
HAREEBROWNBEEST said:Apple/strawberry cider, very, very refreshing.
My oatey apple cinnamon
snortwheeze said:Wooly mammoth cider. Look in the cider thread for the process...
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