Posted on 10/08/2015 7:17:40 PM PDT by goodwithagun
Dickens
You wont find juice without sulfides (yeast killer) and ginger is an antimicrobial. Kills yeast. To make ginger beer you have to spend weeks culling the weak yeast in a gingery environment to get them to have resistance to the ginger. The downside is it seems to breed the alcohol production right out of them. Garlic does too. So do onions. Don’t ask me how I know. I have tried some strange brews.
I will say sugar cane, coconut and most tropical fruits make some killer brews. Just make sure you hop them well to prevent the nasty bacteria that like the those environments. (Hops kill bacteria but not yeast)
Why waste time? A mug of warm cider with a shot of Tuaca inside. That’ll do the trick.
No yeast needed. Apples have a natural yeast on their skin. Hence the need for fresh, unpasteurized product.
No yeast needed as long as it’s not pasteurized. And the fresher the better.
L
Honey is an antimicrobial. It kills most yeast and most bacteria. If you plan on using honey as your sweetener, add some mead yeast and don’t let it go too long. Mead yeast are adapted to honey and can handle crazy high abv’s, but leave it too long and it is just abv, and not sweet (ABV = Alcohol By Volume) If you want to store it, try stevia as the sweetener. The yeasties dont feasty on stevia. As sweet as you put it in the bottle is as sweet as it comes out for the most part.
You can indeed. I’ve never added any extra sugar other than enough to get it to carbonate in the bottle.
I don’t like sweet ciders.
I used champagne yeast for this years mead. It’s bubbling happily away right next to the cider.
Cheers!
Apple Pie? (Mags Bennett, Justified)
No training it to deal with honey? Was it a commercial yeast? Was it combination champagne/mead yeast?
I have never had luck with just a champagne yeast making mead... barley wine sure... but not mead.
Mead?
You actually make mead?
Boy,have I led a sheltered life.
.
The sweetness does not come from the sugar; the yeast will eat all of that up. Sweetness in a cider comes from the fructose in the fruit. If you’re using late season pickings which typically are far sweeter, add half again as much sugar as you normally would, as that will help dry out the cider.
Here’s a great document that walks you through much of the process: https://www.northernbrewer.com/documentation/cider.pdf
And ask while you’re there for the local recipe. Every apple region has a favorite cider.
I love a dry cider, so I’m always up getting juice the first days that the press is running - I usually bring up 4 5 gallon watertight food safe buckets to collect juice in, and generally I’ll get it at a great discount. (Even less if I promise to bring back a couple bombers full of hard cider.) I do always bring up some grunts or bombers from some of my local breweries to sweeten the deal - almost required when seeking particular apple juices.
Honey generally makes it even dryer than using sugar; I've had great results with molasses (though it does color it darker.) Brown sugar also imparts a nice flavor.
Well that will have to be my next project .....thanks for the recipe.
Girl friday loves that brand...:o)
Take one granny apple and a fifth of jack...
Take a sip. Take a bite. Take a sip.
Repeat.
Oh man
That is effing incredible
One of my all time mostest favorite posters since 15 years ago without being pinged
Gets my post
That made my night
I salute you!
Hat tip Bob and Tom of course
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