Can you referment a finished cider with new yeast?

[globell]

I have a cider with SG was 1.05.
FG .996
Aprox 7% alcohol
Nottingham yeast was used on fresh pressed juice
Superkleer as finning agent
Backsweetened, bottled (cider is still - not sparkling - been two months and no carbonation thanks to the SK I guess)

I don't like it. Not even a little. It's been four months and I still cannot stand the taste of it. Looking at my info sheet it fermented quite fast. Room temp of about 63 (before I had thermometers on my carboys). I don't think it's getting any better as it ages either.

They are in bottles and I'm thinking I'd like to try to referment with another yeast and see if I can get some of that nasty beerish/chemical taste out of it. Not sure if it's possibly but something like EC-1118 (and push it to 12% or so) or d47 might work or another yeast suggested- even if I need to cut it with some new juice as an addition.

Any thoughts?

Basically right now all it's doing is tying up bottles and i have no desire to drink it. (sadly).

 

[Paps]

Picture this analogy.
Lets say you made a mixed drink of whiskey and coke,
and it turns out that the whiskey you used for it, you discover you can't stand its flavor. You choke down half of the glass before you decide you can't stand it anymore and you dillute it with more coke.
Then you take a taste and even though it's been cut with more cola, the nasty flavor is ALL your tastebuds pick up on.
TL/DR...... give them to somebody else to drink and not waste time trying to save them. Brew some different cider for yourself. ( perhaps more Pappy`s )

 

[bucketnative]

Is it winter where you live? Why not make a traditional apple jack? Freeze concentrate it. At least then, you have reduced the volume you need to consume and increased the bang for your buck.

 

[globell]

Jacking it will just concentrate the flavour though....

 

[kh54s10]

I have never done a cider but at .996 FG, It doesn't seem there would be enough sugars left for the yeast to consume. So I think the problem lies elsewhere than how much it fermented.

 

[bernardsmith]

I have never done a cider but at .996 FG, It doesn't seem there would be enough sugars left for the yeast to consume. So I think the problem lies elsewhere than how much it fermented.

The problem may be the solution. Have you tried sweetening the cider? You will need to stabilize it and bench test to see how sweet you like it. In other words, the problem may be the lack of balance between ABV and dryness..

 

[Maylar]

Is the taste sort of medicinal? SuperKleer will do that if you don't wait long enough before racking.

 

[globell]

Tastes like beer and wondering if it's a dicetyl taste too.
I have sweetened it to my preferred level of sweetened and added a touch of cinnamon extract (which normally hides stuff).
Don't recall how long sK before botttling. Likely a week.

*EDIT*
Sk was noted as three days

It does have a medicinal taste (sort of)

Boosted the sugar for a new SG of 1.049 added ec-1118 and nutrient and doing a trial on 2L. yeast seems to be doing its thing although slow (which I expected)