Guest guest Posted October 7, 2005 Report Share Posted October 7, 2005 That is a good point - it has been really warm here too. The second batch did better, but its not perfect yet. I find it is unlike commercial alcohol when you get intoxicated off of it and I have recently developed a distaste for commercial alcohol. I guess there are too many additives, how else could it taste the same every time? euch. Anyway, I guess thats what I wasn't prepared for - the variation in the taste, the timing to catch it where you like it just perfect... Speaking of temperature, I hear that ginger beer should be really warm. I think the cider was too warm, it fermented very fast. I hope the ginger beer fares better. <G> -Lana On 10/7/05, Mati Senerchia <senerchia@...> wrote: > > >>The > first batch of hard cider made me tingle and was too sour > > Mine too, but it became great ACV Slightly sour (but not vinegar) cider > is also still good for cooking. > > We usually make cider, but the tree isn't cooperating this year and the > juicer isn't happy. I guess Champions do eventually give out. Luckily, we > have a source of raw cider. It keeps well in the fridge but ferments so > quickly at room temp that I can't seem to catch it before it goes round the > bend. I'm wondering if it's supposed to ferment at a much lower temp (it's > been hot here - low-high 70's). Can't get the in-house brewer interested. Quote Link to comment Share on other sites More sharing options...
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