Hi all
On my third batch of cider..
Recipe:
4L Apple juice from concentrate
1lb Honey
1Lb Light brown sugar
1pkt Cider yeast 11g
1/2 L warm water for sugar and honey.
Now I was advised to add 1 campden tab in the first 24h after 12h I added pectolase then everything else. SG was 1.110 checked this again after 1 week of slow fermentation at between 14-18c, its still bubbling slowly FG is 1.000 . The taste is somewhat strong but my main concern is that it tastes kind of SOUR. Goinh to transfer to secondary for clearing , kill the yeaties, add finnongs and back sweeten with pear juice. Will the sourness go or is this batch rotten?
TIA
On my third batch of cider..
Recipe:
4L Apple juice from concentrate
1lb Honey
1Lb Light brown sugar
1pkt Cider yeast 11g
1/2 L warm water for sugar and honey.
Now I was advised to add 1 campden tab in the first 24h after 12h I added pectolase then everything else. SG was 1.110 checked this again after 1 week of slow fermentation at between 14-18c, its still bubbling slowly FG is 1.000 . The taste is somewhat strong but my main concern is that it tastes kind of SOUR. Goinh to transfer to secondary for clearing , kill the yeaties, add finnongs and back sweeten with pear juice. Will the sourness go or is this batch rotten?
TIA