![]() It is good practice to pour the clear cider off its sediment into new bottles especially if you are planning to keep it for a few weeks. Options: you can sweeten it with sugar just before drinking it you can sweeten it with an artificial sweetener which won't ferment or, you can add a chemical stabilizer (I prefer not to do this). Would you recommend rebottling the cider into other bottles after the 5 days?Īnswer: If you add sugar (or raisins) before it is perfectly clear with no haze or sediment it will simply start to ferment and will end up dry again and a bit stronger. Question: I made my first batch of the cider and it worked great! Can I add some sugar to this cider recipe and how much would you, the writer of this article, recommend? Or could I add a couple of raisins to the apple juice? Also when we finished our first batch, the yeast had settled at the bottom of the bottle, making the last bit undrinkable. Baste with sauce of choice the last hour. I usually spritz the ribs after 3 hours and normally do not foil. I also like to take 1/3 each apple cider vinegar, apple juice and -your choice- water, soy sauce, orange juice, pineapple juice, flavored soda or dark beer. But read the label carefully to make sure there are no preservatives in the juice. I was given this years ago by a friend who has been in the business for 40+ years. Question: Can this cider recipe also be used for store-bought apple and blackcurrant juice?Īnswer: Yes it can. When serving, pour carefully to avoid disturbing the sediment. This prevents any risk of exploding flagons if you've been in too much of a hurry. Always keep the flagon in the fridge until serving. Some commercial ciders of the scrumpy style are traditionally served cloudy. After all, you eat it every day in bread. There is nothing unwholesome about a little yeast. ![]() It doesn't matter if it is not completely clear. The cider is already ready for drinking but will look and taste better after a couple of days in the fridge.
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