This has come out brilliantly!
And only after 3 weeks!
It is definitely sweeter than the last batch of cider I tried earlier in the year, and there is a distinct spicy aftertaste (thanks to those spices). Its sweet, but also has the dryness one would expect from using a champagne yeast. None of the sourness that detracted from the last cider.
This will be a quencher come summer… its already won several of the fairer sex around. The only problem is that its quite strong, and the taste leaves you wanting more, and more…. best sipped with some cheese and a tapas platter I think….
Sounds good.
I;m looking to start a new batch of cider (i’ve only brewed 2 times before), any recomendations for a good recipe?
Collin
By: collincorp on July 22, 2008
at 8:19 am
Collin,
You could try that recipe….
Next time, I plan to up the amount of pear juice.
Lone Star cider (brewed by Mt Markey winery, up in Cassilis, East Gippsland) actually uses about 40% pear juice in his cider – technically then it is a Cider-Perry. But he also adds champagne-variety grapes to add sweetness plus wild yeasts.
Real cider shouldn’t have malt in it – avoid the kits and go for all-juice!
A mate also bought fresh apples and hired a press and did it scrumpy, trad style.
Let us know how it goes….
By: dragonphoenix on July 23, 2008
at 1:05 pm