They tag team. Neither will admit they discovered brewing a couple of years ago. they're 'experts' dontcha know.
WTF On Overwhelming Negativity and the downward gravitational pull of sinking friends.
- Thread starter Duke
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They tag team. Neither will admit they discovered brewing a couple of years ago. they're 'experts' dontcha know.
That seems to be the best extraction method if you don't have a granite wheel and a donkey to turn it.
Actually it's aimed at April. She's the one who tried to suggest you could solve the problem of not having decent cider by making shit cider instead. Then she has the temerity to argue with me about something she knows jack shit about. I first started brewing and making wine over 40 years ago.
Valve1138
I like the AB in the GB
Then maybe you've forgotten how complex it all CAN be. That's why I'm saying start to learn to make cider. Understand the simplicity and basics, then go from there. Sourcing umpteen different apples and mashing them yourself is a distraction for your first one. At no point was my suggestion to make GREAT cider with some pasteurized apple juice and dry yeast. It was to start learning the process. Then you got all upset.
nukes
I Eat Buttholes Raw
This thread has turned into a shit show of negativity lmao
Sent from my butthole.
Sent from my butthole.
Making cider can NEVER be complex. There aren't enough steps. All it takes to make a great cider is the right ingredients.
Let's juts go back a bit on the thread and you'll realise why I'm saying April's advice has nothing to do with what @Applesauce is after.
Let's see what Woodchuck say about their product
"We work hard to source the finest ingredients and use them to handcraft only the highest quality cider.
Cider Apple varieties are grown specifically for cider making. Sometimes called “spitters”, they are often bitter and not ideal for eating as fresh fruit. Some of our ciders incorporate these apple types."
Then let's look at what @APRIL suggested
"Make your own, it's silly easy. Grab a gallon of apple juice (other juices may work too, experiment) and just add some champagne yeast and an airlock to the top and a couple weeks later you'll have alcohol. Add in other flavors like vanilla or cinnamon or... snack packs."
Spot the difference? How is the shit you'd get if you followed April's advice going to be of use to someone who misses Woodchuck? All you'll get is shit cider. See why I keep ppointing out that if you want decent cider (which is what @Applesauce is lacking) then you need (as Woodchuck say) the finest ingredients.
Keep arguing. Do.
Let's juts go back a bit on the thread and you'll realise why I'm saying April's advice has nothing to do with what @Applesauce is after.
Let's see what Woodchuck say about their product
"We work hard to source the finest ingredients and use them to handcraft only the highest quality cider.
Cider Apple varieties are grown specifically for cider making. Sometimes called “spitters”, they are often bitter and not ideal for eating as fresh fruit. Some of our ciders incorporate these apple types."
Then let's look at what @APRIL suggested
"Make your own, it's silly easy. Grab a gallon of apple juice (other juices may work too, experiment) and just add some champagne yeast and an airlock to the top and a couple weeks later you'll have alcohol. Add in other flavors like vanilla or cinnamon or... snack packs."
Spot the difference? How is the shit you'd get if you followed April's advice going to be of use to someone who misses Woodchuck? All you'll get is shit cider. See why I keep ppointing out that if you want decent cider (which is what @Applesauce is lacking) then you need (as Woodchuck say) the finest ingredients.
Keep arguing. Do.
You're very emotional on this topic, maybe you should check yourself. I'm going to go have a delicious lavender peppercorn beer while I wait.
I'm passionate about quality brewing, beer, cider, malt whisky and fine wine. Enjoy your artificial shit mock beer. I presume it's a Lite too.
You took on that argument yourself. I was showing her the basics because I didn't want to be a knowitall cunt who aims to overwhelm others on details.
Breathe, relax, go take a walk, just stop being a cunt about every topic you think you're king on. It's groce.
Mean Mr. Mustard
Always shouts out something obscene
totally skips over the clone recipe I offered up because it doesn't support his argument.
Off the top of my head, things that a first time brewer wouldn't know:
What is OG/FG/Brix?
How do I measure that?
Why does it matter?
How do I make it sweeter?
Whats a fermentable sugar?
What do I need for sanitization?
What do I need to clean?
How do I pasteurize?
That's like 8 things, and I could list 30 more. Most of that stuff you don't need to know at first, but can pick up over time. Included with that is what apple, juice, or cider to use. What yeast to use and why? These are complexities that I'm talking about.
And did you intentionally ignore the recipe that @APRIL posted to recreate Woodchuck Amber?
Stop trying to be a know it all cunt on things you know fuck all about then. At least I DO know what I'm talking about when I argue. I've yet to find out what exactly you know anything about. I've probably seriously 'argued' on about 3 or 4 different things in the last 5 years so stop trying to pretend I think I 'know it all' or argue all the time. I just happen to know a pretty fucking big deal about the production of alcoholic drinks and you know the square root of fuck all. Jeez, one of my friends produced the Champion Beer of Britain in 2010. I'd never argue with him on the subject but you probably would,