Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.
(Quick ego post while I write my “wiki” entry)
Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.
(Quick ego post while I write my “wiki” entry)
About 6,5 - 7.
I estimate it from °Bx - 2°Bx makes about 1 ABV.
Love the colour, too. I think I’ve been trying the wrong cider cause when I think cider, I think the see-through anemic little thing that tastes like mineral water and apple juice with a bit of alcohol in it.
It is because I start with apples, then have it pressed from local cider maker - for clear cider you need to add enzymes and clean it with bentonite.
If you start with store bought juice it will be clear. (Plastering and filters get rid off these residues)
Feels like this would have more body, too, right? I’d imagine that pectin would make it a bit chewy?
When I asked about it in the “cidery” they told me that it is mainly visual and not flavour/taste difference.
Mine taste similar to theirs but is more yeasty - I do my secondary fermentation in bottles.
The mouthfeel really doesn’t change regardless of how hazy.
Huh. TIL. Thought it’d be like in beer where you get body from longer chains of sugars, unfermented.
Yeah, mainstream commercial ciders are little more than alcoholic apple juice. The craft scene has some really great producers.