It is the same as dry hopping in beer. So in primary fermentation for ~week. If you let it for too long it gets grass tones (like bad grass taste).

This one had too much hops (~10g/l) for next time I will add 1-5g/l. As for what variety to choose go for some aromatic hops for dry hopping (it is usually specified in shops/e-shops), I used Summit.

Hmm that’s a lot of things. What to say Good luck or “Dej bůh štěstí” (Czech brewmasters saying).

I did some wild ferments few years ago. The main criteria is if it smells and tastes good.

• lactic smell and taste (like yogurt or cheese) is fine but for some too acidic

• alcohol don’t smell that strong, it is usually just a hint

• fruity and funky notes are good

• vinegar smell is bad, it means you made vinegar

• bad smell and taste like bitter, chemicals or rotting this can be dangerous, but it’s disgusting so you don’t drink it

• …

Try it and you will see.

I always make cider from apples I can get my hands on so not specific in that way. But I recently shared here this blog post and it has everything you need to start brewing.

Juicing is the biggest problem so if you sort this out you can start experimenting with it. I will finalize some recipe for it next year.

Picture is my test cider with hops. My boss said that if I told him it is some kind of beer he would believe me. He really liked it.

When I cross post (mastodon/lemmy) I try to reply to lemmy comments with lemmy account and vice-versa. This time I didn’t checked it so some comments don’t show where they should.

Yes I think that the hops made it to foam and it may cause some oxidation. (As someone else suggested).

I think that it is temporary mastodon problem, I can’t view anything on that instance.

I posted the link here few days ago - https://www.carstenboll.dk/how-to-make-home-made-cider/

My reply to you doesn’t appear for me on Lemmy (this is posted from my mastodon account).

So here it is for the others:

yes, if you want to know more: https://mstdn.dk/@EvilCartyen/113198511530283716

It is much better resource than what I wrote on Lemmy year ago. He also writes about what you can add. In my case I make cider from whatever apples I can get my hands on.

The glimpse:

So penguins would be bad drivers.

I swear that after first bad batch, we disinfected everything and still the next batch was bad.

And after hearing that more people had problems with it (off taste) it looks like it may not be our fault.

It’s only this year’s problem, it looks like bad batch of them.

Ohh I didn’t mentioned it in post. In our case it was chemical taste.

Somebody…

I am native speaker and I also didn’t understand it until it was explained later in the article.

I think that better term would be technological trap - unintentionally made trap using bad technology.

They are calm and easy to handle, according to the article in czech.

For few weeks now I am making few batches of cider. We had to already stop taking more apples because we don’t have enough fermenters to process them all (and kegs, bottles…).

It’s not done yet, I have enough and don’t want to see apples for another year.

If you try it let us know. I am all in on prisonhooch posts and whacky ideas, even though I am not adventurous enough to try something like that myself.

Maybe it would be better used only as additive to more traditional brew. Like used as hops in beer or in fermentation.

Just to let you know, from your instance the comments aren’t federating to lemmy (at least to home instance of this community).

Do you also have lemmy and mastodon account with same name?

Also it is too late, maybe I will try it next year. For now 100+l of cider will last me and my friend for year at least. I will do about 30l of oked and 2 test batches with hops and spices are already in bottles.