nukinfuts29
Well-Known Member
Cant wait to hear how it turns out!
Perhaps on the small batches the nutmeg should be omitted. That stuff can come on strong and really affect taste. I wonder if that is not the off taste that you got.
seckert said:Mine is done and it is pretty much the greatest thing ever! I will def do this recipe again! next time i wanna see what happens if i carb some of them though. I think it might be even better if that is possible!
This has been fermenting for 6 days now and has only gone down from 1080 to 1070. Now im a beginner and this is my first cider but does it normally start this slow? It still tastes awesome tho!
3 months makes it amazing!!
In beer making, secondary fermentation isn't really needed - why is it used so often in cider. Is it because of yeast control?
Just brewed my first batch, one gallon's worth. Left the nutmeg out. Scaled it like this:
1 Gallon Tree Top Cider
3.25 oz White Sugar
6.5 oz Dark Brown Sugar
1 packet Swiss Miss Hot Chocolate powder
1 cinnamon stick
k00k said:How many grams of Nottingham yeast per gallon are people using in this recipe?
1971hemicuda said:I know that Nottingham was highly! suggested, but I used a typical cider yeast. I've had it going now for about 3 weeks...smells delicious!
However, this is my first cider...any idea of home long till its done and I can bottle it? I've heard that cider DOES age...so leaving it for a month or 6 months isn't bad. But lets say, for all intensive purposes i will let it age in the bottle...and would love to get another 10 gallons going asap when should I expect it to be feremented out?
Also...should I add any clearing agents?
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