So I made a Saison at the end of the summer and after transferring the beer to secondary I decided to dump 5 gallons of fresh cider from a local orchard on top of the yeast cake/hops to see what happens.
It's about 1-2 months later and I just transferred the cider to another carboy.
The OG was about 1.060, FG is exactly 1.000, wicked dry. The other thing is it has a really tart/sour taste going on. Maybe sour isn't the best way to describe it so much as incredibly tart.
There's a lot of weird flavors going on that I'm really not into it, not enough apple aroma/taste (probably because it fermented so dry). What I did is add another gallon of fresh cider to the fermented cider after transferring it.
Will this add some more apple flavor to my cider? Will it help it taste less dry, or are the yeast going to go to work again and I'll end up with more of the same cider? How would you rescue this one?