without giving all of the background info and making this more confusing than necessary, what are some common mistakes that lead to a sour tasting apple cider? 5-6% alc and aged about 1 month in the bottle. Using store bought apple juice and champagne yeast (maybe the culprit?) I'm fairly pleased with the result, I've sampled some other homebrew cider and mine would pass as acceptable to good. I would like to get something a little less sour and more tart. Sweetness is not an issue, I like a dry cider. My favorite store bought cider right now is the Hornsby's Amber Dry.
The batch smells good, tastes good, but is sour and I'd like to fix that. I'm new to cider making but I'm really close to making a good drinkable product.
I don't want to make wine. I want to make a nice drinkable cider with a quick turn around (less than 3 months) if possible.