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'm a bg fan of Mercury Bay Dry Cder as a summer beverage. Would anyone know of an equivalent as a HB?

mikey wrote:'m a bg fan of Mercury Bay Dry Cder as a summer beverage. Would anyone know of an equivalent as a HB?

Just realised there was another thread just before this - apologes but would apprecate some tips anyway.

Try Blackrock Cider Kit.

I put it down with 1kg of dextrose and 4 granny smith apples cored, peeled and quartered and it tastes great out of the tube when I checked SG.

I'd throw is 125g lactose as well- just to give it a little sweetness, but not too much. I like it very dry myself, but if you want to feed it to women, add the lactose.

Is brewing a cider along the same as the amber stuff? Do I need to ferment for a week and how long in the bottle? Priming as well?

Identical process to beer. Mine fermented for 21 days. It took 4 weeks to carbonate. Priming is the same. Your best guess for time is your hydrometer. I think mine took so long in primary due to the apples I threw in. I've heard of ciders only spending 5 days in primary.

As I've said in other threads, I think you definitely need the 125g or so of lactose in this one, just to take off the extremely dry bite.

See my No.35 at http://www.homebrewandbeer.com/ourhomebrews.html

Note that this is made to 18 litres only. It's bloody nice though, and was a big hit with 'er indoors.

Cheers,

Oliver

How dry is dry? Both the missus and myself like dry ciders wth some lime juice in it - perfect for hot Brisbane nights and days. My measurement of dry is Mercury Bay dry.

Mikey,

I haven't tried the Mercury Dry.

But the Black Rock is bloody dry if made with just glocuse/dextose.

Perhaps someone else can make the comparison.

Make it and see how you go. I'd be interested to know your thoughts on how it compares.

Oliver

mikey wrote:How dry is dry?

Trust me, Black Rock without any unfermentable sugars is very dry. You almost need to cut it with lemonade.

Not having ever had Mercury Bay, I cannot rate it against anything. The blackrock (as many others have already said) is very dry. You actually need the 125g lactose. I am a big fan of dry- actually, I prefer arid. This sounds like exactly what you need.

Just wanted to add, I am drinking a BR cider right now (as per the recipe I listed above). Very dry, very tasty.

haven't tried the VR IPA yet. It's only been in the bottle for two weeks so I'll give it at least another four before sampling.

I'll also go for the common opinion on the cider when I get around to brewing one.

ATM I've got a Malt Shovel IPA 5 days primary/ five days secondary ATM); and a Canadian Blonde (500 dex/ 250 malto-dex/ 250 light malt - 12g Hallertau dry racked on fifth day) on the boil.

I'm probably going to bottle the Malt Shovel tomorrow night so I can transfer the Canadian Blonde to the secondary fermenter.