Copy Link
Add to Bookmark
Report

Cider Digest #0441

eZine's profile picture
Published in 
Cider Digest
 · 6 months ago

Subject: My first cider.. 
Date: Thu, 02 Jun 94 10:43:00 PDT
From: "McGaughey, Nial" <nmcgaugh@hq.walldata.com>


Hi all.

I've been homebrewing beer for about 2 years and finally decided to try a
cider
my recipe follows.

8 cans Safeway generic apple juice concentrate (non preserved, blah blah)
water to make 4 gallons
.75 lb honey
1 lb brown sugar
2 pks champagne yeast (red star)
O.G. 1.060

procedure: heated the frozen concentrate and water to 90 degrees. added
honey and sugar. Waited till chilled to 75 deg. pitched yeast..
now fermenting in glass carboy (no primary plastic) and bubbling like crazy.
I noticed that the now fermenting 'wort' is quite a few shades lighter than
the original concoction. This is probably due to the presence of yeast in
suspension (??). Smells very alcoholic..(yay!). My question is: will the
added sugars leave any/enough residual sweetness, or would adding lactose at
kegging time yield better results? I do have a fridge dedicated to storing
cornelius kegs. My experience with lactose is just with stouts.

Nial McGaughey
Wall Data Product Development

------------------------------

← previous
next →
loading
sending ...
New to Neperos ? Sign Up for free
download Neperos App from Google Play
install Neperos as PWA

Let's discover also

Recent Articles

Recent Comments

Neperos cookies
This website uses cookies to store your preferences and improve the service. Cookies authorization will allow me and / or my partners to process personal data such as browsing behaviour.

By pressing OK you agree to the Terms of Service and acknowledge the Privacy Policy

By pressing REJECT you will be able to continue to use Neperos (like read articles or write comments) but some important cookies will not be set. This may affect certain features and functions of the platform.
OK
REJECT