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)
this post was submitted on 20 Jun 2023
43 points (100.0% liked)
Homebrewing - Beer, Mead, Wine, Cider
2204 readers
2 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:
Quick and diry guide to fermenting fruit - cider and wine
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Feels like this would have more body, too, right? I'd imagine that pectin would make it a bit chewy?
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.
The mouthfeel really doesn't change regardless of how hazy.
Huh. TIL. Thought it'd be like in beer where you get body from longer chains of sugars, unfermented.