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Old 05-16-2012, 12:29 PM   #11
gratus fermentatio
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Jun 2008
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You might find this info useful:
Regards, GF.

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Old 05-16-2012, 02:47 PM   #12
Sep 2010
Santa Cruz, CA, California
Posts: 101
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+1 for LeBreton's comment. I grind and press my own and have found that apples that are very sweet with strong flowery aromas can make poor cider. They may smell great but after all the sugar has been converted to alcohol there is little depth to the cider. That being said, make another batch to keep you occupied and purchase some acid blend, usually malic, citric and tannic as well as some grape tannins. These ingredients used in small amounts can help to round out an otherwise thin cider. Don't go drinking all of those though. They may shine in another few months!
Boomer Creek Cider Co.

"They speak of my drinking but they never think of my thirst." -Scottish Proverb

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Old 05-16-2012, 06:40 PM   #13
May 2012
Edmonton, Alberta
Posts: 1,617
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I agree on using the crabapples, my best batches have always used at least 25% of them
You cant always be young but you can always be immature

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