I'm making my second batch of apple cider (probably more technically apple wine given the targeted alcohol content) and desperately need help.
The first batch was a fantastic mixer but didn't have great taste on its own, it was very harsh. I want to design the next batch to have better sweeter flavor.
We have a 55gal charred oak barrel and used just regular sugar along with apple juice from an orchard. (I suspected the char is adding to the harsh flavors). We've heard of using honey or brown sugar. Has anyone tried this? How about the type of yeast, any recommendations for introducing a specific kind of yeast?
Also, what ratios would you use for such a large batch? The first and only one we did a friend put it together and I don't know exactly how much apple cider or sugar was used for that size barrel.
Appreciate any help you can offer.
Thanks!
The first batch was a fantastic mixer but didn't have great taste on its own, it was very harsh. I want to design the next batch to have better sweeter flavor.
We have a 55gal charred oak barrel and used just regular sugar along with apple juice from an orchard. (I suspected the char is adding to the harsh flavors). We've heard of using honey or brown sugar. Has anyone tried this? How about the type of yeast, any recommendations for introducing a specific kind of yeast?
Also, what ratios would you use for such a large batch? The first and only one we did a friend put it together and I don't know exactly how much apple cider or sugar was used for that size barrel.
Appreciate any help you can offer.
Thanks!