So my first batch went well. I used a bit too much sugar (about 4lb of dextrose and 1lb of brown sugar), go to 1.080 OG, fermented down to about 1.017, then bottled, waited for it to carb up pretty well, then pasteurized.
The brown sugar left a flavor I wasn't too thrilled about, almost a vanilla type taste, and I probably left it a bit too sweet.
So I'm trying again tonight, looking at 5 gallons of juice, 3-4 pounds of sugar, and... something.
I want to go for a bit dryer, but more tart, sort of a green apple flavor. How can I go about getting that in there? is there an additive I should look for?
Secondly, the first time around, I used US-04, which in addition to smelling awful during fermentation, left a bit too much yeasty flavor. So this time around I'm going with nottingham.
So the two main questions:
1. How can I get a tart, green-apple type kick at the end of a drink?
2. What kind of sugar would be best, dextrose or turbinado?
3. Is nottingham going to just 'get out of the way' and let the juice flavors dominate?
Edit: Looking like Malic Acid might do the trick... I've seen recommendations all over the board, but it centers around about 1.5 teaspoons per 5gal batch?