I have a number of gallons of cider that's been aging for a few months in the carboys and I'm ready to start bottling it and bottle carbing. It's made with store bought apple juice and although its turned out decent in the past it's usually pretty "flat" tasting.
This time I added some wine tannin in primary and I've heard that acid additions can really transform a beverage so I purchased some malic, tartaric and citric acid.
And idea what a good starting point would be in terms of acid additions and the ratio of each type for a 5 or 6 gallon batch?
This will be carbonated faily heavily (maybe 7oz dextrose per gallon) and I don't intend to sweeten it.
What is your experience in using acid additions to liven up a cider made with dessert apples/store bought juice?
This time I added some wine tannin in primary and I've heard that acid additions can really transform a beverage so I purchased some malic, tartaric and citric acid.
And idea what a good starting point would be in terms of acid additions and the ratio of each type for a 5 or 6 gallon batch?
This will be carbonated faily heavily (maybe 7oz dextrose per gallon) and I don't intend to sweeten it.
What is your experience in using acid additions to liven up a cider made with dessert apples/store bought juice?