I made several batches of cider using Nottingham yeast and two types of juice - unfiltered natural-looking juice, and crystal clear Motts. Varying amounts of added sugar, from 1/2 to 1 pound per gallon. Each time, I let it ferment to the end, yielding a nice dry cider without any back-sweetening.
The cider tastes good every time, but unlike the commercial ciders, mine has a slightly bitter finish, regardless of what juice I use.
Is this to be expected of apple cider, or is this a characteristic of Nottingham and/or sugar?
The cider tastes good every time, but unlike the commercial ciders, mine has a slightly bitter finish, regardless of what juice I use.
Is this to be expected of apple cider, or is this a characteristic of Nottingham and/or sugar?