WHY IS THERE ALWAYS A PINEAPPLE FLAVOR IN EVERY VARIETY CASE OF HARD CIDER.
pineapple is the absolute worst type of cider and i used to harshly judge people who drank it. the only person I ever hung out with that drank them turned out to be a chud, and i have to believe that there's a connection. since my partner hates it too and i don't want to pour them out, I'm forced to drink it!
when communism is established pineapple will only be allowed to be used as a topping on pizza.
make your own cider if you live in the northeast US. I always do a wild ferment and let it dry out completely so it's more like a white wine, but you can also do different stuff to keep it sweeter, either backsweetening, cold crashing/cold holding, or pasteurization/sorbating.
I don't really even like cider that much but I always make 5 gallons every year just because it's so easy. Although I really need to remember to keg it earlier because this year it turned out less than ideal because there wasn't enough headspace in the carboy. but generally cider is the easiest booze to make yourself, it's got built in yeast and doesn't have to take that long and if it's dry it's really shelf stable foreverish.
i actually have a bunch of apples that I was planning on making wine with because I have all the wine making stuff from when I made plum wine a few years ago (it didn't turn out good lol) but i didn't know cider was that easy to make. I'm going to look into that, thank you
Using whole apples is a bit harder/more equipment but if you can buy unpasteurized/no UV cider from a local orchard that's the super easy way.
For whole apples you have to grind them up then press them, old presses are usually screw type and most contact surfaces are wood but more modern style ones use rigid plastic boards between multiple levels and a hydraulic ram/press type thingy from harbor freight. Grinding can be as minimal as a wheel with screws in it and a hopper/discharge area, but the less manual way is a brand new in sink garbage disposal.
but a local orchard's cider will usually be like $6-8 per gallon, and a 5g carboy is usually only like $25ish.
and all of my friends with presses will tell you that it's really easy to make more than you can drink lol
aww shit i was hoping it would be a good & easy way to use up my apples. but i might have an apple press laying around somewhere
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Cider is stupid easy to make. So is sake.
Beer is harder than cider.
yeah, I came to this all because my dad homebrewed beer my whole life so I learned how to do a lot of brewing stuff as a kid. the hardest part of making beer is dialing in your processes to make it really good, but you learn a shitload of engineering/plumbing/problem solving along the way.
yeah i used to browse r/homebrewing but it always seemed like a lot more effort than i was willing to do. i never thought about making sake though, I'll have to look into that too
Just find a place that sells fresh koji and you are golden.
Cheap af to make. We make 5 gallons for about $20-30.
do you polish your rice? I always felt like that was a hard to get around step for good quality and it just sounds sooo wasteful.
No, we just buy fresh polished rice from our local asian mart.
Rice polishers are expensive.
wait why do they have polished rice? I've never seen polished rice in a store before
Sake rice is 40-60% polish.
Normal polished rice is 70-90%.
All white rice is "polished" compared to brown.
oh hell yeah. is that easy to find at an Asian store? I've never been to one but my partner loves them and we're planning on going to one soon to get ingredients for something else we're going to make
Yeah super easy to find you can get it off Amazon now.
https://www.amazon.com/MIYAKO-Malted-making-Pickles-Isesou/dp/B004FH67ZQ