Beanhead
Well-Known Member
Hi all,
I was a long time homebrewer, gave up for a bit, and have now decided to return to a hobby I really love.
I think this time I'm going to be sticking to cider, particularly, fruit flavoured cider.
However, I recall during my time previously making ciders, making apple cider wasn't an issue, it was when I flavoured it e.g. strawberry, berries, mango, passion fruit etc.
I found some were hit and miss in the flavours of these fruits transferring to the cider post fermentation.
So this time I want to get it right!
If I'm making a base cider, at which point do I flavour it (before fermentation or post) and by how much (quantities). Is there a science to flavouring your cider please?
Any help or direction to resources would be appreciated.
Beans
I was a long time homebrewer, gave up for a bit, and have now decided to return to a hobby I really love.
I think this time I'm going to be sticking to cider, particularly, fruit flavoured cider.
However, I recall during my time previously making ciders, making apple cider wasn't an issue, it was when I flavoured it e.g. strawberry, berries, mango, passion fruit etc.
I found some were hit and miss in the flavours of these fruits transferring to the cider post fermentation.
So this time I want to get it right!
If I'm making a base cider, at which point do I flavour it (before fermentation or post) and by how much (quantities). Is there a science to flavouring your cider please?
Any help or direction to resources would be appreciated.
Beans