Apple wine homebrew recipes3/31/2024 ![]() ![]() Normally the solution for something like this is to back-sweeten it, however because I was bottling the cider, and didn’t want to create bottle bombs, my options were pretty limited. To me this was somewhat surprising since I only pitched SafAle US-05 and not something like a wine yeast which I would have expected to create a more dry end result. The still cider, post fermentation, was actually quite dry and lacked almost any sweetness. So how did it turn out? Well to be honest kind of bland. ![]() I have never seen constant airlock activity for two weeks straight! Final product Other than it being so incredibly simple to make the only other surprising thing about this recipe is how long the cider was undergoing active fermentation. Pour apple juice from container into carboy and pitch yeast. Place fermenter in stable temperature, out of the light. Optimal Fermentation Temperature: 64-82☏ / 18-28☌ ![]()
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