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Need a good cider recepie please?
Hi I'm new at brewing and I am as green as it gets.
I've tried twice to brew some mead and some cider but the darn things ferment too fast.
And the end result is horrible at best.
Could anyone give me some advice and maybe some instructions on how to go about this?
Any help would be greatly appreciated
I've found in my experience that they really attenuate fairly quickly but that in no way means they are done. I let all of my meads/cysers sit on the cake for three weeks minimum. I then rack to a secondary and let it bulk age for at least a couple of months at the very least. Then the bottles I will let age around six months to a year for the lighter stuff and several years for the heavier stuff.
I've found that any of my meads with any heft to them taste like cough syrup for the first couple years and then start mellowing nicely.
Another thing to think about is your acid content. With a little research you can find info on the ranges of acid levels for what you are making. Get a titration kit and measure your levels. You can then adjust with acid blends or sugar. It sounds difficult but its actually very easy.
A buddy that is an accomplished mead maker let me sample two meads that were identical with the exception that one had the acid levels adjusted and the difference was remarkable. The one with no adjustments seemed dull and lifeless whereas the other had more character and zip and was truly much better.
Hang in there and make sure to age those meads. You will be rewarded.
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