- Sep 7, 2020
- Reaction score
Ok, I was convinced by my all too adventurous brother to try and up my brown sugar added to my cider, from 2 lbs to just under 3. Everything else was kept the same. Raspberry puree based cider, 5 gallons, carboy started, racked to a corny keg, carbonated to 12lbs. End result... no beautiful red color, no perfect dry taste with a hint of raspberry on the nose... just a blah tasting, hint of ethanol on the nose, colorless cider. ABV a little over 9 right now. How can I make this palatable? Can I salvage it? Only thing I have heard of was to somehow add frozen apple juice and kill the yeast? Does this work? I have not killed the yeast yet, usually drink it too fast for that to be an issue. Thanks in advance. Weeping for my sad cider...