cider

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

davidboggis

New Member
Joined
Sep 2, 2017
Messages
1
Reaction score
0
Location
NULL
I made cider for the first time last year; purchasing a crusher and a press.
I made 6 batches and by the time i reached the last two the results were very drinkable, good enough to give as presents to friends and family(wish I'd kept more!). This was especially as the second fermentation in the bottle produced a sparkling finish which was very authentic and moved it away from a more scrumpy like style.
This year I'm already up to around 40 litres using a combination of about 70% eating apples and 30% cookers.
Having drunk some rhubard cider on holiday I added some crushed rhubarb to one batch to try to reproduce what i had drunk then.
I have read a lot about the need to back sweeten; the possible benefits/issues of using stevia and the issues with breaking down the oxalic acid from rhubarb.
Does anybody have any advice of experience related to this? This 15 litre batch had around 7 stalks of crushed rhubarb in it.
Many thanks
Dave
 
Back
Top