She’s done it! After getting a little involved in the watermelon cider, Heidi finally decided she wanted a piece of the brewing action. After much deliberation, she went with a maple cinnamon hard cider, which she’s cleverly named “Mapple Syder”. It’s a standard cider with several cinnamon sticks and almost two pounds of a local maple syrup bringing the original gravity up to 1.061. Its fermenting with a dry Belgian Ale yeast (M42), which was one of a limited selection of yeasts I had on hand.
Taste will determine what, if, how will be used to backsweeten before kegging, but brown sugar, maple syrup, and apple juice concentrate are all potential candidates.
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