We made a 3 gallon batch of raspberry cider back in march using 2 1/2 gal of ziegler's apple cider (unfiltered) and 2 cans of Oregon raspberries in syrup (ingredients said syrup was sugar and water). Pitched 1 pkg of Nottingham yeast. O.G.-1.050. We've been at a steady 1.022 for about a week, the ciders starting to fall clear, it tastes pretty good but it's insanely tart. Makes ya take a step back.
My thoughts are to rack it out of primary into a secondary carboy and let it sit for awhile in hopes that the tartness will mellow and the fruit flavor will start to come through. Is this the right idea? Or is there a better way to mellow out an extremely tart cider?
My thoughts are to rack it out of primary into a secondary carboy and let it sit for awhile in hopes that the tartness will mellow and the fruit flavor will start to come through. Is this the right idea? Or is there a better way to mellow out an extremely tart cider?