So...I have a brewing theme going on involving plums. Its just a thing, go with it.
Cider was next on the list. I found Sceneater's Southern Sweet recipe over here and it sounded like the way I like my cider.
As I have no keg but like sparkling cider, I always stove pasteurize following Pappers instructions that are stickied up there. This is usually fairly simple, since the Northern Brewer Priming Sugar calculator covers sugar, honey, etc.
The problem child is this wonderful stuff
Japanese plum extract, ume, loquat, etc...basically this stuff is super plum flavored simple syrup. With sake, its easy to add after pressing, with mead after the first racking, because its never carbonated.
Cider is a whole nother kettle of fish. I think I have 3 options here, opinions would be very helpful on the best way to get a good flavor, and no exploding bottles.
1)Put it in now during fermentation. Taste as it ferments, use normal methods for priming and bottling.
2)Wait until the cider tastes good for plain apple, then add extract, priming sugar, and bottle and pasteurize.
3)Let the apple cider ferment out completely, backsweeten and prime with the extract at bottling time.
Roughly 3 days into primary fermentation now, about 7 to go...
Cider was next on the list. I found Sceneater's Southern Sweet recipe over here and it sounded like the way I like my cider.
As I have no keg but like sparkling cider, I always stove pasteurize following Pappers instructions that are stickied up there. This is usually fairly simple, since the Northern Brewer Priming Sugar calculator covers sugar, honey, etc.
The problem child is this wonderful stuff
Japanese plum extract, ume, loquat, etc...basically this stuff is super plum flavored simple syrup. With sake, its easy to add after pressing, with mead after the first racking, because its never carbonated.
Cider is a whole nother kettle of fish. I think I have 3 options here, opinions would be very helpful on the best way to get a good flavor, and no exploding bottles.
1)Put it in now during fermentation. Taste as it ferments, use normal methods for priming and bottling.
2)Wait until the cider tastes good for plain apple, then add extract, priming sugar, and bottle and pasteurize.
3)Let the apple cider ferment out completely, backsweeten and prime with the extract at bottling time.
Roughly 3 days into primary fermentation now, about 7 to go...
