Woop...
Ah, ya bastard
When I first tasted this I wasn't impressed at all
and I was convinced that I'd made a grave error putting the coriander and orange peel in
a good few months on and it's calmed down a bit
and it doesn't taste quite so revolting as it did
a glowing recommendation for any cider
compared to when I've done this Magnum kit cider before
when I've put apple juice in and oak chips
this tastes more sour
but I did use a different brand of cider yeast
the one I used didn't have a sweetener like the one with the the Magnum kit
which maybe took the edge off the sourness
as for the additions I made
you can detect a hint of the coriander seed there
I wouldn't say it particularly adds anything pleasant to it
so I probably won't do that again
I think I will go back to using oak chips
either during fermentation or after the primary fermentation whilst it's maturing
and I think I might have another crack at using some of the smoked tea
the lapsang souchong
but when I do that, I'm going to make a stronger cider
the test batch that I did with the lapsang souchong was too insipid
so, that's my next one.  This one...
it's passable - I'm not going to sling it down the sink
I think it'll serve all right as a drink
and now a quick word from London mayoral candidate: George Galloway
"now, would you like me to be the cat?"
No
