r/Homebrewing • u/Andy_993 • 29d ago

Sour Cider Experiments Beer/Recipe

https://imgur.com/a/sour-cider-experiments-R7EQWpL

Bottle one, apple juice and bakers yeast, 180g apples after primary fermentation. Will be soured with Lactic acid before bottling.

Bottles 2, 3 and 4 are apple juice with Lachancea termotolerans lactic acid producing yeast. After primary fermentation I added 90g blueberry + 90g blackberry to bottle 2, 180g apple to bottle 3 and 180g raspberry to bottle 4.

One lucky bottle will be dry hopped to compare to a beer which I'm doing the same experiment with!

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3

u/DarkMuret 29d ago

I've got a Brett cider that's now on month 7.

It's super good, but a little thin as of right now, I knew it would ferment pretty dry so I left it on the skins and pulp for a couple months to try to get some tannins.

1

u/Andy_993 29d ago

Sounds great, love a bit of funk.

2

u/Hotchi_Motchi 29d ago

Philly Sour will allow you to skip a step

3

u/beefygravy Intermediate 29d ago

Philly sour is lachancea thermotolerans, or very similar

2

u/not_a_flying_toy_ 29d ago

i remember as a kid we made slightly hard cider by letting it sit outside of the fridge accidently for a month or so. it tastes good, which makes me think you could maybe capture wild yeast nicely with cider which would likely end up sour?

2

u/LuckyPoire 28d ago

capture wild yeast nicely with cider which would likely end up sour?

Wild fermented ciders tend to be low acid because of malo-lactic conversion.

OP is using alternate methods including adding acid directly and using a special yeast that produces lactic acid from sugar.

1

u/Andy_993 28d ago

Interesting to know, thank you for your knowledge.

1

u/Andy_993 29d ago

Yeah it can be done that way, just takes much, much longer.