hoffmeister
Well-Known Member
Hey all-
I've brewed two batches of cider in the past, and although they turned out okay, they turned out considerably more tart than I was expecting. I know that back-sweetening cider can help counteract the intense tartness of plain fermented cider, but does anyone have any recommendations for accomplishing this? I'll be bottling this and plan on it being uncarbonated. Also, as a benchmark for what I'm looking for, I really enjoy Woodchuck and Magners and find Hornsby's too sweet. Thanks everyone!
I've brewed two batches of cider in the past, and although they turned out okay, they turned out considerably more tart than I was expecting. I know that back-sweetening cider can help counteract the intense tartness of plain fermented cider, but does anyone have any recommendations for accomplishing this? I'll be bottling this and plan on it being uncarbonated. Also, as a benchmark for what I'm looking for, I really enjoy Woodchuck and Magners and find Hornsby's too sweet. Thanks everyone!