Recent content by the_Barberian

Hi oljimmy, how do you measure those 1/4, 1/2, 1, 1.5 tsp tannin that you add to your apple juice. (US/UK/EU or else). Would you be able to weigh it and update the measurements for us? Cheers:tank: Rosen P.S. Just read your last post. Would you try adding tannin again or rather not? I would...

Thank you Jacob! Very nice of you taking the time to answer my questions.

Thank you for the swift reply Jacob, I'm using apple juice (no pulp) which has a very low pH. The low pH I've compensated by adding tartaric acid(at my previous trial) Would it be a problem adding tannins considering that I am adding acids to the juice before fermentation as well. (of course...

Hi there, first of all let me congratulate you for the lovely forum you have created. I am living in Bulgaria and the only apples you get here are desert apples which lack natural tannins. The first batch of cider I've made was surprisingly good but a bit more apple wine than cider- nearly 14%...