Hi, I tried making a cider out of store bought, pasteurized, apple juice. I have had great success with making wine of the same apple juice, but my cider turned out tasting of virtually nothing.
It was estimated at around 5.5 - 6% abv. I only used the sugar which was naturally in the juice and did not add any extra. The yeast I used was Lalvin EC-1118. It fermented at around room temperature.
Does anyone have any idea of what might have went wrong?
Thanks
It was estimated at around 5.5 - 6% abv. I only used the sugar which was naturally in the juice and did not add any extra. The yeast I used was Lalvin EC-1118. It fermented at around room temperature.
Does anyone have any idea of what might have went wrong?
Thanks