Has anyone ever used Acidulated (acid) malt to make a cider? I have been thinking about using this in place of the 2 row when making the all grain version of Brandon O's Graff.
I had previously made a 5 gallon batch of Graff and used fresh strawberries to add some flavor, and I presume as a result of poor sanitization I got the gift of a sour strawberry graff, which was FANTASTIC.
Now, I don't want to take my chances with the sanitation police to have a great sour cider, so that's why I was thinking acid malt.
Any thoughts or ideas to share?
Thanks!
I had previously made a 5 gallon batch of Graff and used fresh strawberries to add some flavor, and I presume as a result of poor sanitization I got the gift of a sour strawberry graff, which was FANTASTIC.
Now, I don't want to take my chances with the sanitation police to have a great sour cider, so that's why I was thinking acid malt.
Any thoughts or ideas to share?
Thanks!