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Gallon of fresh apple cider in the fridge fermented.
I kind of forgot about it. Was in there for two weeks since I drank some.
It's absolutely delicious. Sitting on a nice yeast bed down at the bottom. Great carbonation (thank god it didn't explode).
Going to keep the yeast, it's incredible. Lots of residual sweetness, as could be expected. A little bit of funk to it, but minor. Fizzy Apple Riesling.
Two weeks fermenting at around 37F.
Comments
That's my favorite kind if cider. I call it "farmer cider", and at some point in its progress, it can be the best cider there is. A week or two earlier it's too sweet, and a bit later that malic acid tartness get kinda overwhelming. O' course, wait until next spring and malo-lactic fermentation lightens that bite a bit.
Just tasted mine, and it's still too sweet.
Zymurgy Bob, a simple potstiller
my book, Making Fine Spirits
That's why we ferment and mature over 6 months together with french oak.