Quote:
Originally Posted by Wormius
I was surprised by the yield of my crab apples this year. I picked the entire tree and managed to get about 23 litres of delicious red juice - and it's not even a huge tree. Anyway, I decided to attempt to get a clearer cider this time around so I added some pectic enzyme, and am hoping to get it less hazy. The O.G. was 1.074 which seemed pretty high. I am wondering if I should add anything else besides the yeast and let it go? I have read that light malt extract might be worthwhile. Any thoughts, or should I just let it ferment as is?
|
I would just let it go as is. Just grab some champagne yeast. You might find it may get quite dry, but you could always back sweeten afterwards if its not to your liking!
I realize I never post up any of the beers I've brewed, so here is what I have on tap at the moment (-1). From left to right, hazy Mosiac IPA (51 IBU, 5.9%), Munich Dunkel (28 IBU 5.4%), Raspberry Sour (9 IBU 4.6%) and Mandarina dry hopped Helles (19 IBU 5.5%). I didn't pour an ISA I have on tap (29 IBU 4.5%)