New answers tagged

2

Did he brew beer also? If so he may have been making Malted Cider 50/50 beer wort and Apple juice. Or it may have simply been Apple juice and using a bakers yeast that lended a slight bready flavor to be similar to a beer malt taste. Or even a spontaneous fermentation from juiced apples. Did you have an Apple tree? Using a foil cover works really well ...


1

I've never had a problem with infection when adding raspberries to the secondary with my chocolate raspberry stout, but by then, the alcohol was at nearly 8%. I usually add about 3# fresh or previously frozen for a crisp, subtle flavor that paired beautifully with the chocolate. It aged in the bottle very well, as the berry flavor stayed intact. I wonder, ...



Top 50 recent answers are included