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.
![BD3180A6-1754-47F0-8C99-1A3DEA09AC14.jpeg](/data/attachments/4143/4143973-d76ceb7a614c5b4d3fd217b290772ddc.jpg)
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.
![BD3180A6-1754-47F0-8C99-1A3DEA09AC14.jpeg](/data/attachments/4143/4143973-d76ceb7a614c5b4d3fd217b290772ddc.jpg)