Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.

(Quick ego post while I write my “wiki” entry)

  • Grosshirn@feddit.de
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    1 year ago

    Looks awesome. What I like most about home brew is the ingredients. U mostly need sugar, some fruit and water, maybe yeast. (And some other secondary stuff)

    But it’s pretty basic and yields such phenomenal results. Maybe I love cider and beer too much…

      • SpiderShoeCult@sopuli.xyzM
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        1 year ago

        Love the colour, too. I think I’ve been trying the wrong cider cause when I think cider, I think the see-through anemic little thing that tastes like mineral water and apple juice with a bit of alcohol in it.

        • plactagonic@beehaw.orgOP
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          1 year ago

          It is because I start with apples, then have it pressed from local cider maker - for clear cider you need to add enzymes and clean it with bentonite.

          If you start with store bought juice it will be clear. (Plastering and filters get rid off these residues)

            • plactagonic@beehaw.orgOP
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              1 year ago

              When I asked about it in the “cidery” they told me that it is mainly visual and not flavour/taste difference.

              Mine taste similar to theirs but is more yeasty - I do my secondary fermentation in bottles.

        • KingStrafeIV@midwest.social
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          1 year ago

          Yeah, mainstream commercial ciders are little more than alcoholic apple juice. The craft scene has some really great producers.

  • doomsayer2113@lemmy.world
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    1 year ago

    Hell yeah. Dry Ciders are my favorite! I have a Dry Hopped Cider (Bru-1 hops) on tap right now. I wasn’t expecting it to add much of a pineapple flavor to it but those hops did.