I opened first two bottles of my #cider the test batches with hops and spices.
The one with hops needs another month in bottles - it smells amazing but it still has too much bitterness. I don’t know why it is noticeably darker and why it makes foam like beer.
The one with spices tastes too much like Christmas (I just don’t know how to describe it better). So it is good but not exactly the season for it. I can imagine it will be good with some Christmas cookies or something like that.
I like more the Christmas one (because it is ready to drink now), my boss on the other hand likes more the hopped one. (Yes I drink at work)
I am excited for the batch with oak chips and the basic cider, which I will probably taste next week.
that link returns a 404 error for me
taking this opportunity to not double post and comment on your post as well
don’t remember where I heard this from, was a long time ago (perhaps during some sort of botany class or another) but hop compounds should exhibit some surface tension action (like what soap does to water), so that might be the explanation for the foam
christmas-y cider sounds awesome.
edit - ninja’d on 404 comment - ignore that part
When I cross post (mastodon/lemmy) I try to reply to lemmy comments with lemmy account and vice-versa. This time I didn’t checked it so some comments don’t show where they should.
Yes I think that the hops made it to foam and it may cause some oxidation. (As someone else suggested).