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)

  • @[email protected]M
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    11 year ago

    Feels like this would have more body, too, right? I’d imagine that pectin would make it a bit chewy?

    • @[email protected]OP
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      31 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.

      • @[email protected]M
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        21 year ago

        Huh. TIL. Thought it’d be like in beer where you get body from longer chains of sugars, unfermented.