- Joined
- Feb 18, 2017
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- 76
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I made a very simple apple cider using champagne yeast. After fermentation was done, I racked the cider onto some apricot puree I had just made and cooled. It exploded in foam. Think Mentos and Pepsi. Cider everywhere. Once that was done, all was fine.
I really liked the taste, but want to avoid the theatrics. Any suggestions?
I really liked the taste, but want to avoid the theatrics. Any suggestions?