Magnum pear cider

[sbond10]

My friend in work gave me the above kit but its best before was 04/2012 should I risk it for a biscuit I understand the yeast might be dead but I have some champagne yeast on standby in case it doesn't kick off

It recommends 1.3kg of sugar but wifey likes a real teeth shattering dryness (champagne level) should I lessen it to 1.1kg ?

Also considering drying hopping with about 20g of EKG or is it good enough to drink as it is ?

Finally anyone any reviews ?

[fatbloke]

Review ? No.

Just fire it up, it'll likely be fine. Legally it's a food product, so by law, needs a use by date.

Plus the yeast, if it starts will likely take it dry anyway, so just start it "as is". If it didn't start, then try the Champoo yeast.....

[adman1966]

I brewed one of these last year. I'm not a fan of cider but my wife and daughter say it was "really nice" after about 6 weeks.

It's quite sweet but I think this is down to the pear flavour sachet addition although I could be wrong. The champagne yeast will dry it up as it should ferment further than with the supplied yeast.

Also it smells like pear drops which can be quite pleasant as it ferments!

Lessening the sugar will drop the ABV rather than drying it out so I would leave it at 1.3kg.

If your looking to dry hop it maybe worth splitting the batch to see the difference? That way you'll have some comparison to see which is preferred.

Adam

[6470zzy]

If your looking to dry hop it maybe worth splitting the batch to see the difference? That way you'll have some comparison to see which is preferred.

Adam

Good advice indeed on splitting the batch, it may seem like a bit of a chore initially but there is nothing like a "side by side" taste comparison. Personally I rather like hopped cider

Cheers

[sbond10]

Okay standard recipe it is and if I get another ill tinker

[sbond10]

Threw this on yesterday 12 hours later and the 16 month out of date yeast has kicked off nicely hopefully it won't stop mid ferment