Guest guest Posted October 7, 2005 Report Share Posted October 7, 2005 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...
Guest guest Posted October 7, 2005 Report Share Posted October 7, 2005 Thanks - we just tasted this last batch, to which I added come concord grape skins and a little honey, and it's good, not too hard but tasty. A wee trace of grape flavor, still a little sweet and the brewer says it's about 3%. It's in the fridge and I'll pitch a new batch from the noble yeast growth on the top. I don't have grains but I'm sure sometime soon... How about culturing cider with scoby? 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...
Guest guest Posted October 8, 2005 Report Share Posted October 8, 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... Lana, Skilled brewers can create consistent flavors from inconsistent ingredients, although some of the best beers I've tasted have been one-off. For a craft brewer, it has more to do with careful selection and procedures than additives. You're right, and similar swills have all kinds of crap in them, and are not worth drinking anyway - look for beer made by the Reinheitsgebot purity laws, which means only water, grain, yeast, hops (German imports, most real microbrewed beers) and you are assured of no additives. Know your brewer the way you know your farmers. A lot of them are pretty cute, by the way, and they're so passionate about what they do, which is cuter. Better yet, make a little homebrew (full mash, not extract). When it's good, it's really good. And women were the original brewers, you know... Quote Link to comment Share on other sites More sharing options...
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