I make it with just apples and a small amount of sugar for bottle conditioning. It’s fairly simple, I juice the apples and stick it in a carboy until the airlock stops bubbling.
Comment on Cider is done, cheers
A_norny_mousse@piefed.zip 1 week ago
Great! Seriously, any and all homebrewing is appreciated, even kilju (and even that can be brewed to be “dry").
But sorry I need to nitpick…
I just love Cidre from France which is being sold in e.g. Lidl around this time - and I always thought it’s only ingredient is apple.
Does anybody have experience with making it themselves that way?
We also have plenty of apples right now…
Related:
micgerne@lemmy.dbzer0.com 1 week ago
A_be_seedy@beehaw.org 1 week ago
If it’s just apple juice, then you don’t need nutrient. Just yeast and juice.
You’ll have a lower ABV, and you probably won’t be able to bottle carb
- A_norny_mousse@piefed.zip 1 week ago
If it’s just apple juice, then you don’t need nutrient. Just yeast and juice.
Yes, exactly.
You’ll have a lower ABV, and you probably won’t be able to bottle carb.
I’m sorry I didn’t understand any of that. Could you explain both parts?
micgerne@lemmy.dbzer0.com 1 week ago
ABV is the alcohol content.
Bottle carb is having it carbonated (fizzy) in a bottle.
A_be_seedy@beehaw.org 1 week ago
ABV: alcohol by volume. Assuming you’re European - but as an American, when I visited Germany, I found it was something yinz cared about less, presumably because most beers were 4.5% or 6% if it was heavy. American beer culture is much wilder, with lighter style beers ranging from 4-8% and the heavier as 6-15% sometimes as high as 20. Be careful, lol.
Bottle carbing is a method of carbonating in a bottle
- A_norny_mousse@piefed.zip 1 week ago
Thanks. Yeah I have never seen cidre stronger than 4.5%.
As others have said – there’s nothing more needed than apples and the yeast, but both myself and the yeast like malted grain (probably for different reasons though :D ) so what I’ve done is used up some leftovers and made a small amount of beer wort to go with the ferment. Beer wort is loaded with all the nutrients yeast need to thrive, so it aids the ferment. One could use some yeast nutrient product as well, but this keeps it free of ‘additives’.
The syrup and sugar are really trace amounts in 23 liters, I add them to make the starter go brr. It’s just become a habit to have the syrup in there and I can’t leave it out now. Goes in all of my beer runs too :)
Enjoy!