Hi Fellow Brewers,
First post on this site, so I'm new to your ranks. Have been brewing for about six months now, so am relatively new. Thought I knew a fair bit about brewing before I decided to start looking online for people that share my hobby and have been growing my knowledge every day since!
My question is this: Now that I've got the hang of extract brewing (which was the first thing I wanted to do to get away from K&K) I'd like to start brewing a few ciders, and maybe even a hard lemonade, perhaps. I've heard that one has to add quite a bit of nutrient to brews of that nature, even if making a starter, so I wanted to see what people would suggest for a cider.
My missus, after buying me my first HB kit (which has since been expanded on) all those months ago, got into brewing her own mead. In that, before pitching yeast, she has to add dried citric acid, and I assume that that's for yeast nutrient. Would pinching some of her citric and adding it to my cider (or lemonade) do the job, or should I take myself down to the shop for something more effective?
Cheers,
Jeremiah