Cazamodo
Well-Known Member
Just racked my cider into secondary after three weeks of primary, had a little taste and its extremely tart.
I racked into another 6 gallon fermentation barrel, and i have around 5 gals of juice in it. How would i go about removing this tartness?
I still have apples on the trees around my house, however i have no idea what they are like. If i taste these, they should be very ripe, and if there sweet, can i just press these and add the sweeter juice to my secondary, and just let it ferment out again?
The sweetness in the apples i assume will still ferment out quite dry, which doesent bother me, but adding sweeter apple juice, to re-ferment, will this help remove the very very tartness?
EDIT: Also, if i add the sweeter juice, then take an og, and cold crash around 1.005, would this removes some tartness, and still leave a little bit of apple sugar?
I racked into another 6 gallon fermentation barrel, and i have around 5 gals of juice in it. How would i go about removing this tartness?
I still have apples on the trees around my house, however i have no idea what they are like. If i taste these, they should be very ripe, and if there sweet, can i just press these and add the sweeter juice to my secondary, and just let it ferment out again?
The sweetness in the apples i assume will still ferment out quite dry, which doesent bother me, but adding sweeter apple juice, to re-ferment, will this help remove the very very tartness?
EDIT: Also, if i add the sweeter juice, then take an og, and cold crash around 1.005, would this removes some tartness, and still leave a little bit of apple sugar?