rico567
Well-Known Member
My batch (first full batch, I did a 1 gal test batch last year) was made from 5 gals. of late season cider from a local orchard. It fermented out very dry (0.998), but no sourness. Six months after pitching, and two after bottling, it has a nice apple flavor, but would be quite dry for the tastes of many people. Some people backsweeten, but I like it the way it is. I have no explanation for the sourness in your batches.