TC versus "real" cider

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vinceg

TC versus "real" cider

Post by vinceg » Fri Sep 19, 2008 12:42 am

Looking at some of the posts and recipes regarding TC, it seems as though it can be ready to quaff in a matter of weeks, whereas the "real" cider, if I made it properly and waited for this malo-lactic fermentation thingy to occur might not be ready until the spring. May be a naïve question, but I don't understand why the latter takes so long when it's still apple juice, albeit juice from the fruit rather than from a carton. Please excuse my ignorance, but would appreciate some comments.

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oxford brewer
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Post by oxford brewer » Fri Sep 19, 2008 9:10 am

With TC you add yeast,when fermenting scrumpy then you let the natural yeast in the apples do the work.As the juice is fermented in colder temps then it takes a while longer.
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