Just saw that they are getting this in soon (its on pre-order now).
Just wondering what yeast to use, or does it naturally ferment?
Any extra steps needed?
Is bottling done the same way as beer?
Is it pretty much the same as making a Festa Brew?
Thanks!
TideView Cider from NG.
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XmonikerX
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LiverDance
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Re: TideView Cider from NG.
XmonikerX wrote:Just saw that they are getting this in soon (its on pre-order now).
Just wondering what yeast to use, or does it naturally ferment? Last year's batch I used S-04 dry ale yeast, and it turned out great. They supply you with wine yeast for it but I wanted to try the S-04. This year I will be doing 1 batch with wine yeast and 1 batch with US-05 and WY5335 (lactobacillus)
Any extra steps needed? Nope, just drop yeast in and ferment
Is bottling done the same way as beer? Yes, they give you the carbonating sugar and you bottle it as you would beer.
Is it pretty much the same as making a Festa Brew? Yes
Thanks!
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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XmonikerX
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Re: TideView Cider from NG.
Thanks Brian, i knew you'd be able to answer my questions.
I think i might do this, but split the batch after fermentation, and put those sour cherries in half, and put the other half on some kinda wood.
I think i might do this, but split the batch after fermentation, and put those sour cherries in half, and put the other half on some kinda wood.
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LiverDance
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Re: TideView Cider from NG.
awesome, i like both those ideas.XmonikerX wrote:Thanks Brian, i knew you'd be able to answer my questions.
I think i might do this, but split the batch after fermentation, and put those sour cherries in half, and put the other half on some kinda wood.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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HoweFox
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Re: TideView Cider from NG.
NG gave me 350g of sugar for priming. This is about double what I would use for beer. Also, I am thinking about sweetening half of a batch with a little lactose. Any suggestions on how much to add?
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LiverDance
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Re: TideView Cider from NG.
I used what they gave me last year and it was highly carbonated.HoweFox wrote:NG gave me 350g of sugar for priming. This is about double what I would use for beer. Also, I am thinking about sweetening half of a batch with a little lactose. Any suggestions on how much to add?
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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HoweFox
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Re: TideView Cider from NG.
Did you find it too carbonated?
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LiverDance
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Re: TideView Cider from NG.
I would say yes. I kegged mine and had to use those apoxy nozzles to calm down the foaming, although it disipated quickly.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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