Nyckname
45 Cal.
- Joined
- Feb 6, 2019
- Messages
- 645
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or I make some seriously strong hard cider.
Details? I love a good, unfiltered, hard cider. Preferably on the tart side, not real sweet.or I make some seriously strong hard cider.
or I make some seriously strong hard cider.
or I make some seriously strong hard cider.
Have not gotten 'round to trying it.Did you "jack" it ?
Just a dry cider yeast. Can't recall any specifics; for ages, I've been using the last cup of each gallon to start the next. But I mix a lot of cane sugar into the juice before starting.What yeast did you use ??
Just a dry cider yeast. Can't recall any specifics; for ages, I've been using the last cup of each gallon to start the next. But I mix a lot of cane sugar into the juice before starting.
Just a dry cider yeast. Can't recall any specifics; for ages, I've been using the last cup of each gallon to start the next. But I mix a lot of cane sugar into the juice before starting.
Watch out for apple palsy if you do.Did you "jack" it ?
Wish somebody near me would trade me sausages for beer.......
LD
A friend of mine came by yesterday, to pick up an oak butcher block table I had salvaged, rebuilt and refinished. He told me he had beer in the truck if I wanted some. When I asked what kind, he said, "Bud Light. Well, except for one. And you aren't getting that one..." I passed on the beer, and sat down with a bourbon and water on ice while while he enjoyed his 22 oz. bomber of Lagunitas Russian Imperial Stout. And then he said, "I think I better go home now..." LOLA good cider should be up there in percentage. Anything over 7% should keep it stable and safe in the bottle. My target range is 9-9 1/2% alcohol.
At 9% +, the problem come into play when you pound it like beer. This stuff can have a kick like Russian Imperial Stout.
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