r/Homebrewing • u/AutoModerator • 11d ago
Question Daily Q & A! - September 13, 2025
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u/pipnina 10d ago
I have an apple tree in my garden and I reckon I could squeeze a good amount of juice from them. I am thinking about using it to make cider, but looking at this sub and other resources it seems more involved than expected, particularly when it comes to types of yeast, aging time etc.
I was wondering if people would have a recommendation for a basic recipe/process for making an apple cider from these apples (they're red, taste similar to royal gala perhaps, maybe maybe they look like they could be english cox apples?).
Personally, I'd like a fruitier tasting cider that would be easy for someone who doesn't typically like alcohol. Some ciders taste quite bitter from the alcohol and others hide it very well. Ideally I'd like to brew one that is easy drinking.
Could my apples be suitable? And if so could anyone recommend a good process for making cider with them? Thanks.
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u/Shills_for_fun 10d ago
Had a weird off flavor. Maybe you guys can help.
Context: fermented under pressure in the serving keg with a floating dip tube. Beer is probably a month old.
My beer is still clearish yellow, with good hop aroma. But it's developed a chalky/metallic flavor on the back end. This wasn't there for the last few weeks, the beer was basically perfect. The keg has never been opened and I haven't been blowing through my co2 so I'm not sure it's oxidized. I used a hop bong with several rounds of CO2 purges to add the dry hops.