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
How long before the bbq do you think I will be able to make the additions?
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...