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)

    • SpiderShoeCult@sopuli.xyzM
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      1 year ago

      Love the colour, too. I think I’ve been trying the wrong cider cause when I think cider, I think the see-through anemic little thing that tastes like mineral water and apple juice with a bit of alcohol in it.

      • KingStrafeIV@midwest.social
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        1 year ago

        Yeah, mainstream commercial ciders are little more than alcoholic apple juice. The craft scene has some really great producers.

      • plactagonic@beehaw.orgOP
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        1 year ago

        It is because I start with apples, then have it pressed from local cider maker - for clear cider you need to add enzymes and clean it with bentonite.

        If you start with store bought juice it will be clear. (Plastering and filters get rid off these residues)

          • plactagonic@beehaw.orgOP
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            1 year ago

            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.