I back sweetened my cider with tart cherry juice. It seemed like a really good idea at the time... Instead of a delicious cherry flavor in my (previously) delicious apple cider, I have a reddish concoction that will turn your mouth inside out. I didn't know if adding, idk, K-bicarbonate or some other base would decrease it some or if my only solution is to rack half into another carboy and add 3 gallons of fresh apple juice to dilute is my only option. That would pretty much make me start from scratch. :-(
Please help!
Please help!