DubbelDach
Well-Known Member
OK, so attempted a cider a long time ago and it sucked. Bone dry (0.997) and I junked it up with honey, brown sugar, etc... Came into some cider a few weeks back and decided to do some easy small batches.
Went to Cherry Hill Orchards and picked up a gallon each of apple cider and cherry/apple blended cider. Both are heat pasteurized but contain no preservatives.
Took them home, poured them in buckets and added yeast nutrient and pectin enzyme. Then I split a packet of Notty between them and let 'er rip.
Once it was fermented out, I racked to new buckets and added 3 tbsp of Xylitol as per the Making Cider website. Needed more, both were incredibly tart. Added in increments and got to 7 tbsp each.
Then I boiled and added DME as a priming sugar. 0.4 oz of DME to 1 gallon, conditioning at 68F for each batch to achieve 1.4 volumes.
Placed the ciders in polypins and they're conditioning in my basement. Will serve them in my Portable Cask Serving Station.
Good idea/execution? Any suggestions or criticisms welcome...
Went to Cherry Hill Orchards and picked up a gallon each of apple cider and cherry/apple blended cider. Both are heat pasteurized but contain no preservatives.
Took them home, poured them in buckets and added yeast nutrient and pectin enzyme. Then I split a packet of Notty between them and let 'er rip.
Once it was fermented out, I racked to new buckets and added 3 tbsp of Xylitol as per the Making Cider website. Needed more, both were incredibly tart. Added in increments and got to 7 tbsp each.
Then I boiled and added DME as a priming sugar. 0.4 oz of DME to 1 gallon, conditioning at 68F for each batch to achieve 1.4 volumes.
Placed the ciders in polypins and they're conditioning in my basement. Will serve them in my Portable Cask Serving Station.
Good idea/execution? Any suggestions or criticisms welcome...