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
So it begins, this year about month earlier. Tomorrow I will get it juiced and expect ~100 l of juice. It was little bit unexpected to do it today but somehow I managed to do it, in 4 weeks I should have something finished if I won't drink it partially fermented.
Already in bottles and keg. I had to add some sugar because it overfeemented (at 20°C)
The experiments with hops and spices are interesting but I am looking forward to oak chips that I will add to next batch.
I will bottle it in brewery (at work), so under CO2 and without sediment. This will probably be the best cider I made so far.