after almost a year since the last big cider brew, i want to try my luck again on a second cider! now i've learned a little more about brewing and hopefully honed my skills a bit more, it should be a little better than the last time round. at least that's the idea! as well as this, now i have access to kegging, i should be able to keep the cider moderately sweet without it fermenting all the way out and making it completely dry.
just above and to the left is the crescent moon cider's label (named and designed by my lovely wife jenna) and i intend on making version 2 in the next week. the only change i'll be making ingredient-wise is just getting rid of the honey. i find this ferments out completely anyway (adding naught but an increased alcohol percentage - and i want this one easily drinkable for many palates). the tea was a nice addition as was the lemon juice as they complimented each other and provided a roundness that is lacking in just adding the fruit juices. the former two will remain as will adding a fair 'chunk' of pear juice - as this does not ferment completely and adds a fruit sweetness.
depending on the cost of the juice, i'll either make a 10-12 litre batch of just suck it up and make one to fit a 19 litre keg. store-bought apple and pear juice can get a bit pricey so i'll be using the good old home brand ingredients again...anyone feel free to let me know if there are any specials they've seen!
looking forward to it, and it's always a very short process compared to brewing (apart from the constant checking to see when it's sweet but dry enough - not that i'm complaining).
sexyfuntime,
fletcher.
just above and to the left is the crescent moon cider's label (named and designed by my lovely wife jenna) and i intend on making version 2 in the next week. the only change i'll be making ingredient-wise is just getting rid of the honey. i find this ferments out completely anyway (adding naught but an increased alcohol percentage - and i want this one easily drinkable for many palates). the tea was a nice addition as was the lemon juice as they complimented each other and provided a roundness that is lacking in just adding the fruit juices. the former two will remain as will adding a fair 'chunk' of pear juice - as this does not ferment completely and adds a fruit sweetness.
depending on the cost of the juice, i'll either make a 10-12 litre batch of just suck it up and make one to fit a 19 litre keg. store-bought apple and pear juice can get a bit pricey so i'll be using the good old home brand ingredients again...anyone feel free to let me know if there are any specials they've seen!
looking forward to it, and it's always a very short process compared to brewing (apart from the constant checking to see when it's sweet but dry enough - not that i'm complaining).
sexyfuntime,
fletcher.