Furious_Tea
Active Member
About a month and a half ago I started making some cider with some apples I was given. They probably weren't the best variety for making cider (quite sour tasting - not really eaters) but the promise of free alcohol was a powerful force.
My 'problem' is that I think I added too much sugar in the primary and I've ended up with what is probably considered an apple wine rather than a cider. After testing and tasting I've ended up with an alcoholic tasting (like ethanol) 11-12% beast with a puckering sour taste. It literally made me slap the work top when I tasted it the first time.
I'm planning on backsweetening with sweetener, but I've heard of doing this with shop bought juice or concentrate too. This could make it taste better and bring down the alcohol content to something more drinkable. Although I guess it would have to be a still cider with that method.
Basically, I'm asking is there anything I can do about the sour and alcoholic taste to my cider?
Thanks for your time!
My 'problem' is that I think I added too much sugar in the primary and I've ended up with what is probably considered an apple wine rather than a cider. After testing and tasting I've ended up with an alcoholic tasting (like ethanol) 11-12% beast with a puckering sour taste. It literally made me slap the work top when I tasted it the first time.
I'm planning on backsweetening with sweetener, but I've heard of doing this with shop bought juice or concentrate too. This could make it taste better and bring down the alcohol content to something more drinkable. Although I guess it would have to be a still cider with that method.
Basically, I'm asking is there anything I can do about the sour and alcoholic taste to my cider?
Thanks for your time!