bt1 wrote:Guys,
From beer background I'd not be using a std or EC1118C yeast for a cider. I reckon you'd be better off using a dedicated ALE yeast that finishes with a higher FG leaving some residual sugars and flavours.
The dryer ferment of EC1118C with it's low FG can add to that vinegar taste where it's two dry.
cheers
bt1
wedwards wrote:The one I'm drinking now came out really good. Used 12 x 2 litre apple juice from aldi, added about 4kg dextrose and then pitched some cider yeast from wyeast. Came out to 8% abv and is super drinkable right from the moment it's kegged. Cost about $30 to make 25 liters or so. You could back the dextrose off and drink more of it if you wanted. Very happy with this compared to the work of using real apples.
brudda wrote:I just bottled a cider on weekend:
- 24L Homebrand woolworths Apple Juice
- 500g light dry malt
- Mangrove Jacks cider yeast
I racked to secondary for bulk priming with dextrose.
Tasted great right out of the fermenter, wife commented it wasn't sweet enough on preliminary tasting, but traditional cider is not meant to be so might have to up the sugar for the next lot.
sam_and_liv wrote:brudda wrote:I just bottled a cider on weekend:
- 24L Homebrand woolworths Apple Juice
- 500g light dry malt
- Mangrove Jacks cider yeast
I racked to secondary for bulk priming with dextrose.
Tasted great right out of the fermenter, wife commented it wasn't sweet enough on preliminary tasting, but traditional cider is not meant to be so might have to up the sugar for the next lot.
If you want to sweeten it up add some lactose up to about 500g depending how sweet you want it, this is a complex sugar that won't ferment :handgestures-thumbupleft:
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