I have a 3g keg of cider that tastes bland and tart. Almost no apple taste left after fermentation.
It's from jugs of Tree-Top apple juice, with 1-1/2 tsp of yeast nutrient. OG 1.047
I used 11g of Notty, fermented at 64-67F. FG 0.999
I have malic acid, citric acid, and "boiled apple cider syrup" available, if they would help.
Should I have pasteurized it to keep it from attenuating so much? I have another 3 gals of
juice so I can try again.
It's from jugs of Tree-Top apple juice, with 1-1/2 tsp of yeast nutrient. OG 1.047
I used 11g of Notty, fermented at 64-67F. FG 0.999
I have malic acid, citric acid, and "boiled apple cider syrup" available, if they would help.
Should I have pasteurized it to keep it from attenuating so much? I have another 3 gals of
juice so I can try again.