Clarification after adding the pectic enzyme has proceeded reasonably well. It has a nice translucence, if not total clarity. It's a lovely peachy color.
Flavor is dry and pleasantly tart with a nice balance between the apple and the other fruits. It has a faintly yeasty aroma, but I don't detect that as a flavor. I'd probably identify this as a rather fruity white wine if I tasted it blind.
It may be a little early to bottle, but I'd love to have it sparkling by Thanksgiving. I filled six 16 oz bottles, using about a teaspoon of corn sugar per bottle (boiled with cider). I just poured from the jug into the bottling bucket, figuring that it will be consumed before any problematic oxidation occurs.
No comments:
Post a Comment