teamacacia
Member
Around the first week of December I bottled up a 1 gallon batch of cider which has been in my garage fridge since. At the time of bottling, the cider had spent a good 4 weeks in primary followed by 6-8 weeks in secondary. I had no orginal extra yeast to pitch to help bottle carb, but I added 3/8 cup grade b maple syrup to the cider and bottled. A few weeks down the road, I wanted to give a bottle a try and noted that the cider tasted a touch watery/watered down on the front end with a nice maple flavor to finish. A second bottle consumed last weekend showed the same result with maybe a touch less of the watery taste on the front side.
I spoke with a fellow I work with who does his own wine and cider and he felt that maybe the alcohol content was low thus the more watered down start. He recommended adding a touch of sugar on the next batch to up the alcohol content.
What do you all think? Could it be a low alcohol%?
1 gallon Big B's organic apple juice
Red Star Premier Cuvee Yeast
Given the small quantity of 1 gallon, I don't measure SG's.
I spoke with a fellow I work with who does his own wine and cider and he felt that maybe the alcohol content was low thus the more watered down start. He recommended adding a touch of sugar on the next batch to up the alcohol content.
What do you all think? Could it be a low alcohol%?
1 gallon Big B's organic apple juice
Red Star Premier Cuvee Yeast
Given the small quantity of 1 gallon, I don't measure SG's.
