homebrewandbeer.com

Hey all

I was in England a few years back with my parents and tried a cider at one of the breweries that i will never forget.
It was thick and creamy like Guinness with bits of apple floating in it.
I cant remember the brewery or the name of the cider just how it tasted and looked.

So does anyone have any idea what a recipe might be for something like this?
I would love to try an brew it now my first cider worked out so well.

Load it up with maltodextrin and lactose. That'll give you all the sweetness you'll need, plus a whole lot of mouthfeel.

And i guess just chop up some apples and dump into secondary fermenter before i bottle to get the apple floatties?
Sounds easier than i expected.

That sounds like the way to go as far as I can see.

SvenTheBererk wrote: I would love to try an brew it now my first cider worked out so well.

Hey Sven, would i be able to have a looksie at ur recipe for that apple cider? Was is a sweet or dry cider?

I made my own a few months back, and it turned into a 9.3% wine pretty much. very dry and faaaair hard to drink. but if i ever needed a cheap night out, a few of those is always a good start.


Cheers, Sponge

http://sventheberserkbrewing.weebly.com/
If u have a look at the above address i got the whole process for the cider.
I had some more other night and it has aged realy nice not too sweet or dry very refreshing with a light sparkle.
Hope that helps.
Or look at the thread i started about that cider here http://homebrewandbeer.com/forum/viewto ... =12&t=7766

Sven, are those "Mother" bottles in the bottom of the fridge? how on earth did you get so many? I tried one, and actually didn't finish it. all my friends have been the same - foul, vile stuff!

Lol i love the stuff its the only energy drink my bladder dont hate and the bottles come in handy

Ok, so i was reading up on a few other threads.... Would using an ale yeast like us05 or s04 stop fermentation a little earlier then a champagne yeast, leaving more sweetness and body to the cider? Also, instead of using honey or brown sugar, which (if i remember correctly) all ferment out quite a bit, would it be worth using a mix of dex/maltodex/malt instead to help leave some body behind also?

Just dont want another 9.3% repeat of my last cider attempt haha


So very nasty....



Cheers, SPonge

Chris wrote:Load it up with maltodextrin and lactose. That'll give you all the sweetness you'll need, plus a whole lot of mouthfeel.

And Ale yeast i think gives a sweeter result Champagne Yeast survives too long in the alcohol using up all the sugar making it very dry...But then you can bulk prime like i did with the brown sugar to get more fiz and sweetness or what ever u like (like lactose to sweeten but not add fiz???).

Yep. Lactose is non-fermentable by (normal) brewing yeast.

And an ale yeast will definately give you a sweeter finish than champagne yeast. For a compromise, try a white wine yeast- that is my usual.