Homebrewing - Beer, Mead, Wine, Cider

2410 readers

1 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

founded 2 years ago

MODERATORS

[email protected]

Should you SALT your MEAD, WINE, CIDER and BEER? - City Steading Brews (www.youtube.com)

submitted 1 year ago by [email protected] to c/[email protected]

6 comments fedilink hide all child comments

TLDW: Their mandarin orange wine was a bit too bitter. Testing, unscientifically, if they can tell a difference. They can. They think it lowers the bitterness.

Interesting. I'm mainly a beer brewer (only my first cider recently) so I've not had a brew that's "too bitter", as with beer you WANT them to be bitter, usually. I've heard to add a pinch of salt to a pot of coffee.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 2 points 1 year ago

Too long of a video.

Yeah upping one flavor will usually balance out others. It's why you'd never really cook something without salting it. At first they probably only salted enough for the variation you'd find in tap water if your friend brewed the same recipe.

I don't think a tablespoom of table salt in a five gallon brew is going to fix every error, but I can see why it might be worth trying for certain types of herbal/bitter/medicinal flavors you want to temper.

I probably would have tossed in some oak cubes and let it cellar for a month and tried it again, myself.