Hi Guys
I have recently made a test batch of Andy Hamiltons "sort of cider"
1kg apples
Thumb sized piece of bruised ginger root
Half tsp cloves
Pinch of nutmeg
500g sugar
4 litres of warm (25°C) water
Champagne yeast
I tripled the quantities but only had bread yeast.
It has all feremented and is very very dry ( I did put 1 l of tea (10 bags).
It is also very cloudy so I am crashing it in the fridge at 2deg.
Anything else i should do before I start bottling
Many thanks in advance
I have recently made a test batch of Andy Hamiltons "sort of cider"
1kg apples
Thumb sized piece of bruised ginger root
Half tsp cloves
Pinch of nutmeg
500g sugar
4 litres of warm (25°C) water
Champagne yeast
I tripled the quantities but only had bread yeast.
It has all feremented and is very very dry ( I did put 1 l of tea (10 bags).
It is also very cloudy so I am crashing it in the fridge at 2deg.
Anything else i should do before I start bottling
Many thanks in advance
