Home Brew - Cider

A product that you Home Brew has a certain mystique to it. I have been perfecting a Cider Home Brew for a few months now. I haven't gotten it to where I really want it yet, but it is a delicious Home Brew work in process.

I popped open a couple of bottle last night, taking the first chance to sample the cider after it having been in the bottle for a couple of weeks. I am finding that what I Home Brew tastes better after it has settled for up to 4 weeks of time. Most Home Brew recipes tell you that you can start drinking your beer, or cider after it has been in the bottle for 7-10 days. As I continue to learn the process of Home Brewing I am extending that time out to 2 - 4 weeks. For some reason this gives me a better flavor. I actually have some beer that was Home Brewed last year that I am just drinking now. And, believe it or not, it isn't a big beer either. Just a run of the mill stout.

Regardless.

The cider was wonderful. It was dry, which is what I was going after. And it had a huge alcohol kick, which I was going after also. But it did lack a lot of the apple flavor, and it needed a little more sweetness. I am thinking that when I do this Home Brew again, I am going to increase the amount of sugars in it. This time around I used 1lb of honey, 1lb of brown sugar, and 1lb of molasses. The next batch I Home Brew I will use 2lb of honey, 1lb of brown sugar, and forget the molasses, adding 1lb of milk sugar. That will give me the same amount of fermentables, but more sweetness with the milk sugar as milk sugar is not a fermentable.

What say you, audience?