Guest guest Posted October 31, 2004 Report Share Posted October 31, 2004 I'm making cider too, and after a few days at room temperature, it tasted very buttery and only slightly salty, not tart at all. I put a couple gallons in the fridge, one of which kept flowing over (getting all over everything below it. . . ), so I took it out and put an airlock on it, sitting on the counter. It's really working now. Not sure how it will compare the the jugs in the fridge. Any ideas? Will it be more alcoholic, because it is being allowed to ferment longer? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 It's a crap shoot whether cider that turns on its own will make good hard cider, so smell/taste and if it's no good, let it go round the bend to vinegar. If you still don't like it, use it for cleaning and laundry. Comparing the brain of a non-mother to that of a mother is " like comparing a tree in the winter to one in full bloom in the spring, when it is much fuller and richer " - University of Richmond neuroscientist Craig Kinsley Quote Link to comment Share on other sites More sharing options...
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