fendermallot
Well-Known Member
Is there a way to add tartness to a cider? I just tasted a batch I bottled 10 days ago (I know it needs another 10 days at least to finish carbing) and I love how light it is. I like the flavor so far but I couldn't help but wish it finished a bit tarter.
Is there a way to add that for those of us who don't have access to an apple press (or room to make one)?
My wife suggested using her steam juicer this year on crab apples but I thought getting juice that hot might set the natural pectins and make it cloudy (which if the only side effect is aesthetics, I'm ok with it).
Anyway, Suggestions welcome.
Also, What I made is a "normal" cider.
5gal juice
2 cups dextrose
Montrachet
That's it.
Is there a way to add that for those of us who don't have access to an apple press (or room to make one)?
My wife suggested using her steam juicer this year on crab apples but I thought getting juice that hot might set the natural pectins and make it cloudy (which if the only side effect is aesthetics, I'm ok with it).
Anyway, Suggestions welcome.
Also, What I made is a "normal" cider.
5gal juice
2 cups dextrose
Montrachet
That's it.