I have seen some posts mention the idea of conditioning cider. I am new to cider brewing, I was wondering if someone can add some details to what the purpose of conditioning cider is? I am assuming it is akin to keeping a beer in the secondary fermenter to let it 'age', but flavour-wise, what does the conditioning do? Does it let for example an acidic feel, mellow out, over time?
I just came off brewing my first batches of cider. I did 3 different types ; regular ; berry-flavoured (using a bag of frozen berries) ; and a 14% juiced up cider. All came out tasting very dry, though quite nice, I must say
. One of the complaints was that the cider was too dry. Besides using a non-champagne yeast, could any wine-additives be added in the secondary fermenter to quell some of the acidity?
Thanks in advance