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Old 01-04-2011, 04:54 PM   #1
lwn432
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Jan 2011
Maine
Posts: 1


Hi all.

I fermented some store-bought apple juice, and it came out not bitter enough. A high level of sourness, but no bitterness to speak of. I added some Angostura bitters to a glass of it which improved the flavor quite a bit. But it tastes wrong. Somewhat medicinal. I was thinking of adding hops, but I am by far not a fan of hopped cider. What type of bitters should I add to it?

Thanks.

 
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Old 01-04-2011, 05:19 PM   #2
McKinley
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May 2010
Bethesda
Posts: 57
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I've seen recipes including black tea, which would add some bitterness. Whatever you do, I think you're on the right track doing a test sample first.

 
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Old 01-04-2011, 07:35 PM   #3
CampFireWine
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Nov 2010
SE Indiana
Posts: 287

one word 'tannin'

 
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Old 01-06-2011, 11:43 AM   #4
cidraft
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Nov 2010
Budapest, Hungary
Posts: 9

can you add tannin at the end of fermentation? end of secondary?

 
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Old 01-06-2011, 02:40 PM   #5
Mr_fleabite
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Nov 2010
Seattle, WA
Posts: 64
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Add a few days prior to bottling, be sure to do a bench trial(s) so you don't take it too far.

 
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Old 01-06-2011, 09:30 PM   #6
gregbathurst
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Apr 2009
Australia
Posts: 1,017
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Its probably not much help at this stage but crab apple juice is a good way to add tannin. You can test for tannin by biting into the crab, if it leaves your mouth feeling furry it has tannin. Let the crab apples ripen like ordinary apples and a little of the juice can add a lot of interest to cider. Some wildling apples also have tannin.

 
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