I'm not totally happy with how a cider I made last year has turned out. I can't quite decide what the defect is, it just seems too tart. (But maybe its too acidic? It kind of hurts the teeth). I started with 5 gallons of unpasteurized juice from an orchard, added 2 pounds of light brown sugar, 2 pounds of honey, yeast nutrient and WLP775. I racked it off the lees at 5 months old.
Everyone's recommendation on the forums for "too tart" is that its too young and it needs to age. Its been aging for 11 months...
I kegged it last night and I'm hoping that a couple weeks on gas will help it. I am planning to serve it at a family get-together in a few weeks.
It does smell and taste nicely like apples but what else can I do to make it more enjoyable? (less biting)
Everyone's recommendation on the forums for "too tart" is that its too young and it needs to age. Its been aging for 11 months...
I kegged it last night and I'm hoping that a couple weeks on gas will help it. I am planning to serve it at a family get-together in a few weeks.
It does smell and taste nicely like apples but what else can I do to make it more enjoyable? (less biting)