Droc
Junior Member
- Joined
- Dec 31, 2013
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I am going to pick up 6 gallons of fresh pressed cider from an orchard near by this weekend and was hoping to get some tricks for making a good still hard cider.
As of now I plan on using some peptic enzyme once I get it home and letting it sit for 24 hours before pitching yeast. One of the thing I was wondering is has anyone used dried cranberries in the primary. I've had some apple wines that have a hint of cranberry and find it delicious. I was also wondering if I should oak during the primary or if that's just going over the top. For some reason I cannot make a nice simple wine or mead, I have to add stuff to it. I plan to use a local honey for added sweetness, thinking about getting it up to around 1.080 sg.
Any tips you guys have would be greatly appeciated...
As of now I plan on using some peptic enzyme once I get it home and letting it sit for 24 hours before pitching yeast. One of the thing I was wondering is has anyone used dried cranberries in the primary. I've had some apple wines that have a hint of cranberry and find it delicious. I was also wondering if I should oak during the primary or if that's just going over the top. For some reason I cannot make a nice simple wine or mead, I have to add stuff to it. I plan to use a local honey for added sweetness, thinking about getting it up to around 1.080 sg.
Any tips you guys have would be greatly appeciated...
