blasterooni
PIpe line is now well established
I know that its written all over the place that the apples make the cider what it is, that is, getting the right blend of apples to get the right balance of sweet, tart, acid and tannin. I recently did a batch of straight store bought juice, tree top was the brand. I put nothing in it accept yeast, and nutes. When it was done, it was like alcoholic water with some light flavor to it. There was nothing left, like a tree stripped of all its fruit except for those few fruits that were left behind, worm ridden or half eaten by birds. I expected the result, but I wanted the direct experience. Having done a taste test on some juice that I bought from an orchard, while it had no perceptible tartness, etc at first, those flavors are starting to peek out a bit as fermentation progresses. Its one thing to read something, but for me, its quite different when I gain knowledge through experience.
I hope that I can find a source of apples that I can blend to make cider in the near future, in the meantime, I'll still use store bought and take tasting notes and be a little more meticulous in note taking, both tasting and procedural.
Even though that experimental batch was barely drinkable, I ended up dry hopping and adding FAJC to give it some flavor. That worked pretty well, but...
I hope that I can find a source of apples that I can blend to make cider in the near future, in the meantime, I'll still use store bought and take tasting notes and be a little more meticulous in note taking, both tasting and procedural.
Even though that experimental batch was barely drinkable, I ended up dry hopping and adding FAJC to give it some flavor. That worked pretty well, but...