• clover@slrpnk.netEnglish
    3·
    19 days ago

    Might try cinnamon and solid back sweeten for a fall cider.

    Have you experimented with different yeast? I really like using wilder (more lacto) yeast strains made for belgians and saisons.

    • plactagonic@sopuli.xyzMEnglish
      3·
      19 days ago

      Yes, I even isolated some wild ones myself. I hope that I will return to it someday.

      Best performing yeasts for me are for aromatic wines.

  • MuteDog@lemmy.worldEnglish
    2·
    10 days ago

    I made a wit cider with coriander and orange peel that was excellent.

    Elderflowers are also a nice add to cider, boil them briefly in a bit of the apple juice to help release the flavor.

    • plactagonic@sopuli.xyzMEnglish
      1·
      10 days ago

      Do you also have lemmy and mastodon account with same name?

      Also it is too late, maybe I will try it next year. For now 100+l of cider will last me and my friend for year at least. I will do about 30l of oked and 2 test batches with hops and spices are already in bottles.

        • plactagonic@sopuli.xyzMEnglish
          1·
          10 days ago

          Just to let you know, from your instance the comments aren’t federating to lemmy (at least to home instance of this community).