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rainier wrote:What's your cider making process? I've made a few very simple short cider ferments, I've never gone to the length of bottling or anything. I just like a good mildly alcoholic sour cider. I'd like to do some longer term ones though.
Do you add yeast or use raw cider? I always just do mine with raw cider or yeast I catch myself in the air or off the fruits I add (I made a nice elderberry cider a few years ago).
rainier wrote:Oh do you have wooden barrels? That's neat, I just use a glass carboy. I usually use champagne yeast for my country wines/mead's (I like to do a dandelion one and a lilac one every spring) but when I lived in NC I had access to raw cider and we would just initially sit it out in an open mason jar covered with cheese cloth till it started to catch, stirring it every day. Then transferred it over to the carboy for awhile.
I still love fermenting stuff, but I try to limit my alcohol intake on account of I used to be a raging drunk, which is why I make young ciders and meads. I think I'll probably use yeast this year and then after the carboy bottle it in a bailtop with some sorghum syrup for a few days to carbonate it. Sorghum syrup is my new jam.
fujee wrote:Amo I need to try your cider!
Amo Bishop Roden wrote: As it turns out, USPS doesn't ship alcohol internationally. If you ever find yourself in the states stop by and you can drink right out of the barrel if you're so inclined
I wish I had wooden barrels, but I'm using plastic fermenting barrels. I like the idea of old country style gutrot cider, but I'm a student of Chemistry and too much of a lab-ophile to resist the allure of sterile environments and shiny instruments.
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