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.
Variety packs of anything are just there to launder the shitty flavors. They are the sub-prime loan bundles of alcohol/snacks.
lol I actually like eating pineapple, i just don't like drinking a bubbly version of it
You drink the flavors you like first, then move on to the flavors you don't when you are too drunk to notice the taste but want to keep the buzz going.
fuck i usually do the opposite and drink the gross flavors first but your strategy makes more sense
It's a tough one - if I left gross flavours till last, I know it would make me puke
As a bit of a cider aficionado- I have never seen pineapple cider in any form, nevermind in variety packs, that sounds odd to me. But as a huge pineapple fan and cider fan you could just give them to me
I've seen a pineapple shandy, but never a pineapple cider. Weird.
I've tried three different variety packs recently and every single one had a pineapple flavor. a few local breweries make some and it was really common to find at bars too. maybe it's just because I live in a cold area and pineapple cider reminds people of the tropics or something lol.
but sure! just give me your name, address, primary phone number so I can call you if something comes up, and social security number so I can just run a quick background check!
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
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
Grapefruit is the people's alchohol flavor. It works in rum, beer, cider, seltzer. It just blends perfectly with alchohol.
hell yeah grapefruit is definitely my favorite flavor for alcohol, i actually had some grapefruit cider last night. I'm a big fan of greyhounds and palomas too
Tapache is delicious. Tropical flavored ciders kinda bug me though because of all the shipping/trucking that separates major apple growing regions from places that can produce things like pineapples.
i looked that up and that does sound good. I'll have to try it if I ever buy a pineapple lol
your comment at the end turned me into a finance bro, brb gonna go Elonposting on r/neoliberal
when communism is established pineapple will only be allowed to be used as a topping on pizza. Well, that seals the deal folks. Neoliberalism is the way to go
