TC versus "real" cider
TC versus "real" cider
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.
- oxford brewer
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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.
Only the fool, in the abundance of water is thirsty!!
The Right Honourable Robert Nesta Marley
Drinking
Fermenting
Conditioning
The Right Honourable Robert Nesta Marley
Drinking
Fermenting
Conditioning