Originally Posted by cgenebrewer
I bought a jug of unfiltered apple juice to make into cider.
Since it is most likely juiced from "eating" apples, would adding tannin and acid give it the elements a hard cider needs?
Does anyone have any suggested amounts I could start at, or should I just copy fruit wine addition amounts?
It might help give a more "cider" like taste to the juice.
I'd start with very very little tannin- like 1/8 teaspoon or less, mixed in with a bit of the juice. You can add this after fermentation, which is probably what I would do, and then wait a day and add more if needed. A little goes a LONG way.
For the acid blend, that is also to taste, so you can start with a very small amount and add it to taste. Maybe 1/2 teaspoon or so at first. Again, this can be done after fermentation also.