Walker570 Posted December 27, 2019 Report Share Posted December 27, 2019 (edited) Did you ever get to try the 'Scrumpy' Cider sold draft in pubs back in the 60s ? Now that was raw. Had a serious effect on your leg movements as well as other 'movements'. Happy memories. Edited December 27, 2019 by Walker570 Quote Link to comment Share on other sites More sharing options...
39TDS Posted December 28, 2019 Report Share Posted December 28, 2019 My top tips (for future) is don’t use many cookers to make cider. The acidity carries over too much, a quarter of cookers is absolute max for me. A mix of varieties is better than just one. I find a natural ferment is better than adding yeast Be patient, let it ferment at its own pace and only bottle once it has been settled for some time. if it does turn into something you are not too pleased with you can always use it for cooking, especially pork. Quote Link to comment Share on other sites More sharing options...
sam triple Posted January 4, 2020 Author Report Share Posted January 4, 2020 On 27/12/2019 at 16:24, Walker570 said: Did you ever get to try the 'Scrumpy' Cider sold draft in pubs back in the 60s ? Now that was raw. Had a serious effect on your leg movements as well as other 'movements'. Happy memories. Go to a farm shop over near Lewes East Sussex got 250 or so ciders in there some serious head juice in there On 28/12/2019 at 10:22, 39TDS said: My top tips (for future) is don’t use many cookers to make cider. The acidity carries over too much, a quarter of cookers is absolute max for me. A mix of varieties is better than just one. I find a natural ferment is better than adding yeast Be patient, let it ferment at its own pace and only bottle once it has been settled for some time. if it does turn into something you are not too pleased with you can always use it for cooking, especially pork. Ok thanks for that got another 2 batches on the go I’ll leave them a bit longer Quote Link to comment Share on other sites More sharing options...
Jonty Posted January 5, 2020 Report Share Posted January 5, 2020 Sam, cider goes through another process in the bottle called malolactic fermentation. The harsh Malic acid giving it that raw taste converts to lactic acid which is softer. Give it time to age and you should see a change in flavour.. Quote Link to comment Share on other sites More sharing options...
sam triple Posted January 5, 2020 Author Report Share Posted January 5, 2020 5 hours ago, Jonty said: Sam, cider goes through another process in the bottle called malolactic fermentation. The harsh Malic acid giving it that raw taste converts to lactic acid which is softer. Give it time to age and you should see a change in flavour.. Cheers for advice 👍👍 Quote Link to comment Share on other sites More sharing options...
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