Originally Posted by devaspawn
Did you campden it before you pitched the yeast?
nope... it was pasteurized martenelli's unfiltered apple juice. so I figured i didn't need to do any yeasty killing before i pitched.
dunno... ill let it sit for a while and see what happens. maybe it will taste better when it sits in the fridge for a day or two instead of at room temp. or maybe the yeast ate all the sugars and its really high in alcohol and brought out the sourness since i didn't back sweeten it. i guess if its too spicy or sour i can always just mix each bottle with some fresh juice to taste.
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