Cider issue

[Deon Botha]

I did an experiment with some feijoa fruit and tried to make a cider of it. So pulped the whole fruit and then juiced it. It turned out it was a bit sour, because you normally don't eat the skin for that reason. I fermented it anyway, hoping that the sourness might go away, but it didn't. I have now transfered it to secondary. So I want to know if I could add some apple juice to try and thin out the sourness and re-pitch the yeast and let it ferment again? Thank you.

 

[Abhishek Dewan]

I may be wrong but adding AJ will not help much as it'll also ferment dry and will not leave much sweetness to counter the tart taste. Couple of things come to mind - using an un-fermentable sugar e.g lactose or Stevia or Monk juice. May be add some salt.

 

[Deon Botha]

I know that, all I want to do is thin it a bit more. But I want to know whether I can add yeast and ferment it again. I back sweeten my cider with lactose anyway. Thanks

 

[Abhishek Dewan]

Why not make apple cider separately and blend them slowly in small quantities. This way you can control the process and the taste.