Loweface
Well-Known Member
I made a lemon/lime malted hard lemonade thingy awhile back and it is FAR too acidic. Any suggestions for reducing it to a drinkable level.
I don't think backsweetening is a real option as it would only mask the acid and I predict this would shred your stomach like you just swallowed a cat with razors for claws...
I don't think backsweetening is a real option as it would only mask the acid and I predict this would shred your stomach like you just swallowed a cat with razors for claws...