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Bottling Cider — January 31, 2010 |
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After an appropriate amount of time, we bottled the cider. I was alarmed to taste a rather sulphury, sour, not-very-appley product. We went ahead with the bottling, because really, what else were we supposed to do?! Since then, we’ve tasted the result and realized that the champagne yeast we used had a more profound effect than anticipated and it tastes rather a lot like champagne. It also reminds me of Spanish sidra, also a sourish fermented-apple-product. It’s not really cider like I expected, though.
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Katy |
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(untitled) — Jan 31, 2010 at 3:53 pm |
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Chris is adding the extra sugar to trigger bottle carbonation.
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(untitled) — Jan 31, 2010 at 3:56 pm |
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Johannes is helping rack into the bottling-bucket.
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(untitled) — Jan 31, 2010 at 4:01 pm |
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There was a surprising amount of sediment/sludge.
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(untitled) — Jan 31, 2010 at 4:06 pm |
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Maybe I should have strained the juice with cheesecloth?
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(untitled) — Jan 31, 2010 at 4:27 pm |
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taking my turn with the bottle filler…
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(untitled) — Jan 31, 2010 at 4:39 pm |
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… and taking my turn with the capper. The capper is fun, and not as scary as the hand-held one. I never actually torn a neck off a bottle, but it was not unheard-of around here with the hand held capper.
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