Is it just me or do I see Sodium 25mg and Potassium 250mg preservatives? While it obviously fermented, it may account for some of the off flavours
I would think most of the off flavours will dissipate in time, most ciders don't taste right to me for at least 6 months to a year.
Otherwise, please keep us posted, I think a little backsweeting will boost the taste and cut down on the bite from unsweetened juices. I have had the same problem with pineapple wines, they do have to be pretty sweet or aged a very long time.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
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