08-29-2010, 03:15 PM
After a long wait, I return with results! I did end up allowing the drinks to ferment for 20 days before tasting.
If you're going for a sweet cider, the tastiest, by far, was the 1.5tbsp of sugar to 400mL of apple juice. This produced a sweet, but not too sweet cider.
For a drier cider, the 1tbsp of sugar to 400mL of juice worked out well enough for my tastebuds. A few friends said that the .5tbsp worked better, so I'd recommend .75tbsp, the average of the two.
The mulled cider, which was boiled with spices before fermentation, turned out dry, with a very good flavor. It isn't too different from the other ciders (although it is significantly darker in color). I will probably make it again.
The next experiment I plan on trying will be adding wood into the batch and letting it age with the wood within the bottle. It's sort-of like aging it in a barrel, only not.
If you're going for a sweet cider, the tastiest, by far, was the 1.5tbsp of sugar to 400mL of apple juice. This produced a sweet, but not too sweet cider.
For a drier cider, the 1tbsp of sugar to 400mL of juice worked out well enough for my tastebuds. A few friends said that the .5tbsp worked better, so I'd recommend .75tbsp, the average of the two.
The mulled cider, which was boiled with spices before fermentation, turned out dry, with a very good flavor. It isn't too different from the other ciders (although it is significantly darker in color). I will probably make it again.
The next experiment I plan on trying will be adding wood into the batch and letting it age with the wood within the bottle. It's sort-of like aging it in a barrel, only not.