drsaltzman
Well-Known Member
I know, I know, I’m hijacking the beer thread.
But it’s cider time baby.
Fermented two weeks, fined with gelatin and kegged under 5 psi just to seal.
At 5 weeks raised psi to 30 for 16 hours and dropped to 12 psi.
Like my son said: “damn that tastes like apples”.
Finished at 6.9% ABV. But doesn’t taste too dry. Has that sweet apple flavor. Dropped clear.
The juice is everything.
90% Honeycrisp.

But it’s cider time baby.
Fermented two weeks, fined with gelatin and kegged under 5 psi just to seal.
At 5 weeks raised psi to 30 for 16 hours and dropped to 12 psi.
Like my son said: “damn that tastes like apples”.
Finished at 6.9% ABV. But doesn’t taste too dry. Has that sweet apple flavor. Dropped clear.
The juice is everything.
90% Honeycrisp.
