bechbd
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- Joined
- Sep 21, 2006
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So I am making some hard cider from cider. It started at 1.105 and is now at 1.010. The cider tastes excellent except for a small amount of alcohol flavor at the start. I realize with something this high in alcohol I will probably not be able to get rid of this taste but are there any ways to minimize it? I was planning on carbonating half of this batch in a keg and adding raspberries (~1 lb/gal) to the other half. Any guesses on if this would help with the alcoholic flavor?