Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.
(Quick ego post while I write my “wiki” entry)
Dry cider I and my friend made last year, about 10 months in bottles. It is just apples and yeasts.
(Quick ego post while I write my “wiki” entry)
Feels like this would have more body, too, right? I’d imagine that pectin would make it a bit chewy?
When I asked about it in the “cidery” they told me that it is mainly visual and not flavour/taste difference.
Mine taste similar to theirs but is more yeasty - I do my secondary fermentation in bottles.
The mouthfeel really doesn’t change regardless of how hazy.
Huh. TIL. Thought it’d be like in beer where you get body from longer chains of sugars, unfermented.