. . . and alcoholic or non-alcoholic beverages other than beer and spirits. Post discussion on recipes, methods, equipment and the like about these drinks here.
Yeah, sounds bloody nice Matty. Perry or cider or whatever you want to call it.
About the yeast, I did a blackrock kit not so long ago and it brewed in about 4 days (it seemed to get stuck so I chucked in a Coopers Ale yeast as well as the kit "cider yeast"). Read somewhere after that a cider is supposed to ferment for a month or so. Has anyone else experienced this or know anything about it ?
I've done a couple of Blackrock ciders, both took over two weeks to ferment. First was way to dry, added 250g lactose to second and it's spot on, also used 6L 100% apple juice.
Yours sounds like a ripper Matty, have to let us know how it turns out!!!
Some people say I have a drinking Problem....
I drink, I get drunk, I fall over....
What's the problem?
I use a champagne yeast but boy is it dry. You may want to artificially sweeten it with lactose when all is done
Dogger
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
Hmmm... So when I made my cider I think the hydrometer readings were OG 1050, FG 1012. I'm thinking it hasn't finished fermenting. Can anyone see a problem with this apart from exploding bottles (it's in a keg) ?
It tastes bloody nice. Like a cross between sparkling apple and cider.
"Listening to someone who brews their own beer is like listening to a religous fanatic talk about the day he saw the light" Ross Murray, Montreal Gazette
The pear juice surely is preservative free, the tin says no added anything, 100% pear juice on the ingredients.
Went with the ale yeast 'cos apparently it doesn't dry it out nearly as much as the champagne yeast.
If all goes well it'll be a nice summer drink.
Cheers,
Matty
I know u think u understand what u thought I said, but I don't think u realise that what u heard is not what I meant.........
