cgenebrewer
Well-Known Member
I bought a jug of unfiltered apple juice to make into cider.
Since it is most likely juiced from "eating" apples, would adding tannin and acid give it the elements a hard cider needs?
Does anyone have any suggested amounts I could start at, or should I just copy fruit wine addition amounts?
Since it is most likely juiced from "eating" apples, would adding tannin and acid give it the elements a hard cider needs?
Does anyone have any suggested amounts I could start at, or should I just copy fruit wine addition amounts?