All of my previous brewing has been mead, but this was apple cider, specifically made from a gallon of Atkins Farms apple cider. (The cloudy kind that Americans call sweet cider, made from 100% apples, no water added,and what the British call apple juice).
Rather interesting is my discovery that there just was not enough sugar in there, so when I did my first racking, I tossed in a couple of cans of organic (one needs to be sure that there are no bacteriacide preservatives that would kill the yeast) apple juice concentrate.
Have not gotten vinegar, and the fermentation has perked up with the addition of the concentrate.
I will be adding cinnamon sticks and ginger in a bit.
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