this post was submitted on 20 Jun 2023
49 points (100.0% liked)

Homebrewing - Beer, Mead, Wine, Cider

2211 readers
33 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.


Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software


founded 1 year ago
MODERATORS
 

Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.

(Quick ego post while I write my "wiki" entry)

all 13 comments
sorted by: hot top controversial new old
[–] [email protected] 5 points 1 year ago

Looks awesome. What I like most about home brew is the ingredients. U mostly need sugar, some fruit and water, maybe yeast. (And some other secondary stuff)

But it's pretty basic and yields such phenomenal results. Maybe I love cider and beer too much...

[–] [email protected] 3 points 1 year ago (1 children)

Nice. What ABV you got on that?

[–] [email protected] 4 points 1 year ago (1 children)

About 6,5 - 7.

I estimate it from °Bx - 2°Bx makes about 1 ABV.

[–] [email protected] 2 points 1 year ago (2 children)

Love the colour, too. I think I've been trying the wrong cider cause when I think cider, I think the see-through anemic little thing that tastes like mineral water and apple juice with a bit of alcohol in it.

[–] [email protected] 2 points 1 year ago

Yeah, mainstream commercial ciders are little more than alcoholic apple juice. The craft scene has some really great producers.

[–] [email protected] 2 points 1 year ago (1 children)

It is because I start with apples, then have it pressed from local cider maker - for clear cider you need to add enzymes and clean it with bentonite.

If you start with store bought juice it will be clear. (Plastering and filters get rid off these residues)

[–] [email protected] 1 points 1 year ago (2 children)

Feels like this would have more body, too, right? I'd imagine that pectin would make it a bit chewy?

[–] [email protected] 3 points 1 year ago

When I asked about it in the "cidery" they told me that it is mainly visual and not flavour/taste difference.

Mine taste similar to theirs but is more yeasty - I do my secondary fermentation in bottles.

[–] [email protected] 2 points 1 year ago (1 children)

The mouthfeel really doesn't change regardless of how hazy.

[–] [email protected] 2 points 1 year ago

Huh. TIL. Thought it'd be like in beer where you get body from longer chains of sugars, unfermented.

[–] doomsayer2113 1 points 1 year ago

Hell yeah. Dry Ciders are my favorite! I have a Dry Hopped Cider (Bru-1 hops) on tap right now. I wasn't expecting it to add much of a pineapple flavor to it but those hops did.

[–] SpaceMan9000 1 points 1 year ago

Looks tasty! Looking forward to the wiki entry