Hello!
I am relatively new to homebrewing and dabble mostly in the cider realm. I have an apple brochet that has been in secondary fermentation since March and it has retained a cough syrup flavor that I was hoping would age out. My thought was that maybe I could add sweetness to cover the off-flavor (I want it sweet anyway) with more honey or apple concentrate, but I've come across some other posts that suggest that adding acidity might solve the problem.
I am curious what the best approach is to saving this batch. I used store-bought apple juice and honey fermented with cider house yeast (Link here), pretty much just caramelized the honey and once it stopped bubbling, racked it into secondary and it's been sitting there sense - tasted every two months or so.
If the answer is acid, what is the best way to add this? Is it something to find in a brew store? If so, what should I be looking for? Any advice would be appreciated.
I am relatively new to homebrewing and dabble mostly in the cider realm. I have an apple brochet that has been in secondary fermentation since March and it has retained a cough syrup flavor that I was hoping would age out. My thought was that maybe I could add sweetness to cover the off-flavor (I want it sweet anyway) with more honey or apple concentrate, but I've come across some other posts that suggest that adding acidity might solve the problem.
I am curious what the best approach is to saving this batch. I used store-bought apple juice and honey fermented with cider house yeast (Link here), pretty much just caramelized the honey and once it stopped bubbling, racked it into secondary and it's been sitting there sense - tasted every two months or so.
If the answer is acid, what is the best way to add this? Is it something to find in a brew store? If so, what should I be looking for? Any advice would be appreciated.