I write about my own experience with cider brewing and answered relevant questions to help new and advanced brewers.
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…