Well, put it up anyway. Maybe we can troubleshoot.
So are you blending the cider and beer together, adding unfermented juice to the wort then pitching, adding juice to secondary, or something else? Maybe you could make a few different 1-gallon batches of cider with different juices/blends and 3711 and find the one that tastes best.
Other option would be to let it age for a while. Not necessarily practical for a small-scale professional brewing operation, but for a homebrewer it shouldn't be too difficult.
Ooo, also, maybe it's the juice combined with the 120. 120 is some strong juju and can give a winey character (to me anyway), especially, I imagine, in concert with apple juice.
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