Difference between revisions of "Cider"
m |
|||
| Line 31: | Line 31: | ||
Talk about using wild microbes found on the skins of apples to ferment cider. | Talk about using wild microbes found on the skins of apples to ferment cider. | ||
| + | |||
| + | ==Graff== | ||
| + | (To do) | ||
| + | |||
| + | Should we discuss blending funky/sour beer and cider? | ||
==See Also== | ==See Also== | ||
Revision as of 18:43, 17 November 2015
This page is about funky, sour, and spontaneously fermented ciders.
Contents
Introduction to Funky/Sour/Spontaneous Cider
(To do)
Talk about the introduction to fermenting cider with alternative microbes.
Malolactic Fermentation
(To do)
Talk about malolactic fermentation
Methods
Using Saccharomyces and Brettanomyces Cofermentation
(To do)
Talk about using Sacch and Brett co-pitched, and Sacch pitched in primary and Brett pitched in secondary.
100% Brettanomyces
(To do)
Talk about using only Brettanomyces to ferment cider.
Mixed Cultures with Lactic Acid Bacteria
(To do)
Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria.
Spontaneous Fermentation
(To do)
Talk about using wild microbes found on the skins of apples to ferment cider.
Graff
(To do)
Should we discuss blending funky/sour beer and cider?