[ATTACH]n616[/ATTACH]
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[ATTACH]n616[/ATTACH] -
Thats awsome! Looks great! How the buzz?"The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields -
1 bottle and don't try to drive anyplace. It's ~18-20%. That is as far as the yeast I have can take it. If it is still a little sweet that is where you are, dry and the yeast ran out of sugars.
Takes a while for it to settle and get that clear.
Last batch I did I used a gallon of maple syrup in place of some of the sugar, a few allspice, 1/2 crushed cinnamon stick and 1 clove. That was awsome tasting.
Another variation is to use honey instead of much of the sugar. Not enough sugar/honey to get the yeast drunk and stop the ferment. Let it run until bubbling stops and it's dry tasting. Then bottle it and add some honey to each bottle, for a 2nd in bottle ferment. Careful adding more sugar/honey, too much can make the bottles explode.
Need to be patient and let the bottles sit a month or two, and they will be carbonated and clear. I call that stuff Cimead.
You can in bottle carbonate with the regular cider too for a sparking dry cider.Comment
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Very cool! Great thread thanks for sharing."The clever cat eats cheese and breathes down rat holes with baited breath." W. C. FieldsComment
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