Does anyone let cider ferment out naturally? If so, does it taste any good? We had a half gallon of cider in the fridge that started to ferment. I took it out and put it on the counter last week and it really took off. It's pretty much done now but I haven't tasted it yet. I guess if it tastes decent I'll fill up a couple of PET beer bottles to save it.
Thanks, Jon.
taste any good?
ferment. I took
off. It's
tastes
I've had some excellent cider that just sat in the refrigerator for several months and did its own thing.
Bob
Same for me... sometimes good sometime... (*)&^ terrible.. Depends on what yeasts are floating around.. Some time when I get a good one take off (by accident) I am gonna make it go to about 12-14%. My wife often talks of scrumpy she had in England.. seems this might be to her taste.
cheers Marv
Years ago, (20+...?), I read something I think by Berry that suggested it was a shame to drink apple juice tha had not been kissed by yeast. It suggested adding yeast to a gallon of apple juice and letting it ferment in the fridge and drink it while fermenting and well carbonated. I tried it at the time and it was not bad. I must admit I have not done it in a long time.
Ray
Try this.
1Gl Orchard Fresh Apple Cider 1lb brown Sugar 1lb raisins Pour about 2/3 of a gallon of cider into a 1gl Carboy add 1lb brown sugar 1lb raisins mix welladd cider to top off. let set until fermantation ends. rack off , top off rack again in another month or so . keep doing until clear bottle and let stand. Now iI know this is a tricky experince relying on natural yaest.However I jave been making this for a good ten years and never had a bad batch yet. This stuff jsut seems to get smooooooother with age and I have yet to have a bottl ego bad. Infact I have a 10 year old bottle I just craked a few weeks ago and wooooo Boy is it good .
Well, I had a taste of the cider last night. It was some pretty darn good vinegar! Oh well, I'll stick to "making" hard cider in a controlled environment instead of letting it go on it's own.
Jon.
I have had good look with natural yeasts, but I believe you need to add at least 1 cup a sugar per gallon. The natural yeast give the cider a crsipness and acidity that is refreshing and tough to duplicate with commerical yeasts. For commercial yeasts, I had very good results with White Labs English Cider yeast.
Have something to add? Share your thoughts — no account required.
Ask the community — no account required