Ive got a 20 day old batch of (high quality clear super market apple juice) apple cider that started at 1.106 and that is now down to 1.004 (14% abv roughly. I've used ec1118 campaign yeast ad nutrient. Its been pleased semi dark and between 22-24c. Since its my first big batch I've been tasting it a lot to track the progress but i'm not quit happy with the result. I has of flavours and taste. It as a hint of yeast to the smell and a little funk and unbalanced sweetness to the taste and gives you a headache with in an hour
.
Now do I make it right the next time?
-Dont open the brewing bucket the first 15 days
-Ad the sugar and nutrition in small quantities towards the end of the fermentation
-Place it in absolute darkness
-Keep in koller place (16-17C)
Hit me with your ideas for brewing clean, strong and dry?
.
Now do I make it right the next time?
-Dont open the brewing bucket the first 15 days
-Ad the sugar and nutrition in small quantities towards the end of the fermentation
-Place it in absolute darkness
-Keep in koller place (16-17C)
Hit me with your ideas for brewing clean, strong and dry?
