Home Brewing Knowledge Base

Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?
Acidic cider - HELP!!!

Pages: 1

Acidic cider - HELP!!!

Hi all,

I'm brewing my first cherry apple, and things are NOT going smoothly. Here's the scenario. I brewed with a black cherry wine starter, a bottle of organic cherry juice, and frozen apple concentrate (yes, I'm cheap, but I've read it works.) I used a pasteur champagne yeast, and let it sit in my garage until I realized temps were getting in the nineties in there. It's now in the house, which is 82.

I know I screwed up on the temps, so I don't need notes on that. I'm moving to swamp coolers for all my brews. I need to know how to fix this batch though.

The stuff tastes awful. It smells a bit like vinegar, and if you can bring yourself to taste it, it's got an acidic start, a hint of fruit on the pallate, and an acidic bite in the end.

The only solutions I can think of are Campden tablets to make sure no one gets ill, some calcium tablets (tums) to try to kill the acidity, and maybe some sugar to mask any ripe flavors. Does anyone have any better suggestions or experience with this? Thanks in advance!

 

Sounds like you have a nice salad vinegar. you could pasturize it and use it for that but trying to doctor it up to drink might be more trouble than it's worth.


DC

 

That's what I was afraid of. Guess I'll bottle and age it. It will make great XMAS gifts. Thanks for the reply. sad



 

Pages: 1

Post Your Reply