Loweface
Well-Known Member
I have a keg of cider that is very tart. Too tart almost. Faced with the option of "cutting" it with apple juice each time I pour off a drink I am just going to get rid of it by feeding it to my friends at a bbq one of them is throwing.
My current idea is to backsweeten with apple juice to taste and add a litre or two of cranberry juice (so that I can say any residual tartness is intentional)
The issues I face...
I do not want to chemically stabalise this, nor should I have to as it will get floated that night :cross:
How long before the bbq do you think I will be able to make the additions?
And...
How quickly should I be able to get the carbonation level back up?
Or any other suggestions as to how to "treat" this cider?
Tanks for the help...
My current idea is to backsweeten with apple juice to taste and add a litre or two of cranberry juice (so that I can say any residual tartness is intentional)
The issues I face...
I do not want to chemically stabalise this, nor should I have to as it will get floated that night :cross:
How long before the bbq do you think I will be able to make the additions?
And...
How quickly should I be able to get the carbonation level back up?
Or any other suggestions as to how to "treat" this cider?
Tanks for the help...