So I am one for one in successful batches of hard cider. I'm just using store bought, preservative free cider in my mix. In the end it had a GREAT flavor, and after about a month it's real flavor started to come back around.
What I'd like to do though is retain more of the APPLE flavor to the drink. Right now I have a tart, non-bubbly, somewhat apple champagne taste.
Any advice as to keeping the apple flavor as well even though it's fermenting dry? (Yeast changes, additions, etc?)
What I'd like to do though is retain more of the APPLE flavor to the drink. Right now I have a tart, non-bubbly, somewhat apple champagne taste.
Any advice as to keeping the apple flavor as well even though it's fermenting dry? (Yeast changes, additions, etc?)