Search found 4 matches

Return to advanced search

Re: Sweetness

If you let it ferment for longer, in a cooler place, your resulting cider will be less sweet. Cider, unlike wine, does best at cooler temperatures. Keeping your batch in the dark, at around 65 degrees, and undisturbed until opening if you want to maximize clarity. They'll almost completely clarify o...
by Ratica
Sun Aug 29, 2010 3:17 pm
 
Forum: Cider
Topic: Sweetness
Replies: 3
Views: 8025

Re: The Great Cider Experiment

After a long wait, I return with results! I did end up allowing the drinks to ferment for 20 days before tasting. If you're going for a sweet cider, the tastiest, by far, was the 1.5tbsp of sugar to 400mL of apple juice. This produced a sweet, but not too sweet cider. For a drier cider, the 1tbsp of...
by Ratica
Sun Aug 29, 2010 3:15 pm
 
Forum: Cider
Topic: The Great Cider Experiment
Replies: 3
Views: 8747

The Great Cider Experiment

Using around 4 liters of Target's apple juice (it was on a great sale, only a $1.50 for a little under 2 liters!), and 12 500ml bottles (have 2 ezcaps kits), I've set up a range of mini-cider batches using varying amounts of sugar. Each 500ml bottle has around 400ml of juice. The amount of sugar in ...
by Ratica
Mon Jul 19, 2010 10:19 pm
 
Forum: Cider
Topic: The Great Cider Experiment
Replies: 3
Views: 8747

Re: Ginger Ale.

I prefer Ginger Beer over Ginger Ale, so I tried 1 cup sugar, about 2.5 tbsp of lemon juice, and about 1/4 cup of ginger juice (I live near a Chinese market, so ginger is cheap for me). This was MUCH too sweet, so I did a second batch using 1/2 cup of sugar, and the rest the same. This tasted simila...
by Ratica
Mon Jul 19, 2010 10:06 pm
 
Forum: Other
Topic: Ginger Ale.
Replies: 3
Views: 7829

Return to advanced search

cron