I write about my own experience with cider brewing and answered relevant questions to help new and advanced brewers.
In this blog post, we will discuss how to carbonate cider in a keg. Carbonating cider in a keg is a simple and efficient way to have a consistent and delicious product. As an experienced brewer, I have used this method countless times with great success. With that said, let’s dive into the world of…
Bottle carbonating cider is a rewarding and enjoyable experience for homebrewers. It allows you to add natural carbonation to your cider, making it fizzy and more refreshing. The process of bottle carbonating cider involves fermenting the cider a second time, but in a sealed bottle, which traps the carbon dioxide produced by the yeast, giving…
As a seasoned homebrewer, one of my favorite things to do is experiment with different fruits and flavors to create unique, delicious wines. And when it comes to fruit wines, pear is at the top of my list. Not only does pear wine have a unique taste that sets it apart from its grape-based counterparts,…
Are you a cider drinker looking to try something new? While cider may be your go-to beverage of choice, there are several beers out there that can offer a similar taste experience. From Belgian Witbiers to Saisons, we will guide you through the diverse range of beers that offer that familiar dryness and light spice…
Astringent cider can be a major disappointment for those who have put in the time and effort to craft their own homemade cider. Astringency is a sensation that can be described as a dry, puckering, or mouth-coating feeling, and it is typically not a desirable characteristic in cider. Luckily, there are several ways to fix…
Dive into the science behind mouth-puckering ciders with our comprehensive guide to tannins in cider brewing. Get ready for newfound depth, flavor and complexity.
Tannins are a group of naturally occurring compounds found in many plants, including apples, that can have a significant impact on cider making. Apples contain a group of tannins known as procyanidins. Procyanidins are a type of condensed tannins that belong to the flavonoid, or polyphenol, family. They are responsible for the astringent taste and…
Will cider ferment in the fridge? The short answer is yes, but the fermentation process will be much slower and may stop (“cold crash”) altogether depending on the yeast strain used. In this blog post, we will explore the various factors that contribute to successful cider fermentation and discuss the effects of refrigeration on this…
Cold crashing is a technique used by homebrewers and professional brewers alike to clarify beer before packaging. The process involves rapidly chilling the fermented beer to near freezing temperatures (typically around 32-40°F or 0-4°C) for a short period (usually 24-72 hours). This rapid temperature drop encourages yeast, proteins, and other particulates to flocculate and settle…
Pairing food and drinks is an essential aspect of enjoying a meal – it’s not just about the food, but the entire experience. In this article, we’ll explore the importance of pairing food and drinks, with a particular focus on hard cider. We’ll dive deep into the unique properties that make hard cider such a…