Timeline for Making a French Cider
Current License: CC BY-SA 3.0
7 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 19, 2015 at 18:26 | vote | accept | Trigger | ||
| Aug 14, 2015 at 13:47 | comment | added | valverij | Ciders? Meads? French? Sounds like you should try a chouchen | |
| Aug 14, 2015 at 9:43 | answer | added | Mr_road | timeline score: 0 | |
| Aug 6, 2015 at 13:48 | comment | added | FishesCycle | According to this source, cider.org.uk/keeving.html, you should rely on the wild yeasts on the apple skins if you're planning on keeving. Cultured yeast is too robust, and would continue to ferment to dryness even with the nutrients removed by keeving. | |
| Aug 6, 2015 at 3:22 | comment | added | Trigger | Yeah, pretty much fro BJCP point of view. The guide only specifies the type of apples (even though regular or baking apples would do the trick), and keeving... I couldn't find much info on yeasts... Champagne or wine yeasts are usually used, but it doesn't seem to be a standard... So what about using french saison yeast? Still French :) | |
| Aug 5, 2015 at 19:38 | comment | added | Pietro | do you mean restrictions from the style guidelines, or what would actually work to ferment the cider to your liking? If the former, I'm guessing the French pedants would have a problem with it. :-) | |
| Aug 5, 2015 at 18:57 | history | asked | Trigger | CC BY-SA 3.0 |