Newbie-- questions about adjustments

[frankhillersr]

Hello everyone, used 10 gallons of 1.050 OG cold-pasteurized local cider, 5 gallons SO4, and 5 with Safcider. Both taste ok, but not really crisp. My question is how does one start adjusting to taste with wine tannin and acid blend? Thanks in advance!

 

[gunhaus]

How long have these matured Frank?

 

[frankhillersr]

6 weeks total. 5 weeks fermenting, 1 week cold crash with gelatin. Interestingly, the Safcider clarified much more than the S04.

 

[gunhaus]

I hate to beat a dead horse - but time is your buddy with cider. 6 weeks is just a baby. Give it time and it WILL change. 6 months is a good time frame not weeks.

 

[frankhillersr]

Thanks gunhaus! Can it age at room temperature? Also, should I transfer it to get it off the lees?

 

[gunhaus]

Yes - across the board. I do like to cellar cool. But i do my pub cider right in the bedroom closet at 70 or so and it is WICKED good!

 

[frankhillersr]

Thanks again gunhaus! I’ll transfer, cover, and taste (and post) again in May.

 

[Maylar]

Here's an article on making adjustments, just as an FYI...
https://beerbrew.com/adjusting-finished-cider-1/

 

[bmd2k1]

Generally...I like to use 1tsp Acid blend per gal - post fermentation.

 

[KaiB]

FWIW, my standard house Cider gets tannins from strong tea (6 bags tea in one cup boiling water per 6 gal) and 2tsp. Malic acid per 6 gal batch. I toss all of this in as I pitch to start fermentation. I use SO-4 yeast.

Four weeks primary, four to eight weeks secondary and then bottle condition (with 28g sugar/gal from AJC). YES, it really wants to be six months old.

Long answer, but yes, the addition of tannins and acid helps the cider.