It’s looking like a long term project. The acidity and tannins in this batch is working against the fermentation process so I added starch to help neutralize some of it. I mixed in over a pound of sugar and a little extra yeast, let’s see what time has for us. I will update again in several months.
Shoot me ideas for a December batch!
It has a refreshingly crisp finish to the palate. All sugars were fermented out (added quite a bit), perfectly dry and acidic with a very low note of sweetness. Total ferm time was 2 weeks using less than 1g of cider yeast, so ABV was on the low end around 10.
8/10 overall.
Next month, cranberry.
As someone that grew up having homemade..
Like disappointment.
You’re not imagining things. This is the Goya bastard child of a staple dessert in the Dominican Republic.
F U SPEZ
Am… am I a Lemming?