I just finished up my first batch of cider, and while I'm a big fan (suprisingly drinkable!) I was hoping for a bit more tartness. I used the typical ingredients (juice, nutrients, yeast, concentrate to carb/backsweeten) with the hope that carbing it up would brighten it up a bit.
I'm still waiting for it to carb up to the right level, but I don't think the final result is what I was looking for.
Anyways, I know that adding malic acid is supposed to give it a tartness, but is also used to adjust acidity (this is a little deeper into the brewing process than I am familiar with) and can cause malo-lactic fermentation.
I saw UpstateMike's KISS recipe and figured that the malic acid added was the difference, but I wanted to make sure.
Am I on the right track?
Also, can you add into the secondary?