CiderKieron
New Member
Greetings brew crew!
So, I'm looking to improve my cider and general brewing skills.
I normally make what I call "rocket fuel" which is a basic cider; juice, champagne yeast, cuppa tea, sugar... bubble bubble thwaaah that'll take paint off the wall sort of thing.
From that, I add more apple juice and flavorings. But is this the best way? I've added juices both with and without potassium sorbate (to stop yeast from further fermenting etc) and results have ranged from delicious to turf it on the garden weeds. Part of the fun, for me anyway, is finding a solid recipe through trial and error.
But that costs many pennies.
So what are your suggestions? I prefer to use all natural ingredients and shy away from adding flavorings I haven't made from scratch.
Should I be adding flavors (pear, pomegranates, whatever) in my primary fermintation?? After?? Anybody ever double ferminted a cider? I want answers!!
So, I'm looking to improve my cider and general brewing skills.
I normally make what I call "rocket fuel" which is a basic cider; juice, champagne yeast, cuppa tea, sugar... bubble bubble thwaaah that'll take paint off the wall sort of thing.
From that, I add more apple juice and flavorings. But is this the best way? I've added juices both with and without potassium sorbate (to stop yeast from further fermenting etc) and results have ranged from delicious to turf it on the garden weeds. Part of the fun, for me anyway, is finding a solid recipe through trial and error.
But that costs many pennies.
So what are your suggestions? I prefer to use all natural ingredients and shy away from adding flavorings I haven't made from scratch.
Should I be adding flavors (pear, pomegranates, whatever) in my primary fermintation?? After?? Anybody ever double ferminted a cider? I want answers!!
