Dry cider tips

[bmd2k1]

looking for some feedback from all the dry cider fans out there on any tips/tricks to craft a tasty one

I'm a semi-sweet fan & have been making those exclusively -- I had a friend request a dry one so I took the plunge using my typical D47 yeast.

I cold crashed it at SG 1.003....it most likely would have hit 1 or below given a bit more time -- but I'm trying to have it ready for the Superbowl.

In tasting it -- it sure seems "thin" compared to my others. (I haven't added any acid blend -- which I typically do...)

thoughts?


Cheers and thanks!

 

[Yooper]

Thin? Maybe because it’s uncarbed?

 

[CKuhns]

Yep, acid helps.
And as @Yooper mentioned carbonation.

Tanins may help some too. (Oak)
I have found vanilla will help.
Finally, if you / they are open to it a little fruit. Just enough to add a little flavor.