Guest guest Posted October 7, 2005 Report Share Posted October 7, 2005 >>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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