Newbie

[Monster481]

Ok, so I've been messing with brewing hard cider for the last 3 months now and just recently finished a batch that I got from a thread on here for Caramel Apple Hard Cider. The recipe called for juice, which I used, and did everything according to recipe. My concern is, the cider came out tasting more tart and sour than expected. What are some things I can do to fix this and help turn into a sweeter cider? Also, is there a difference in fermentation and end taste from using store bought juice vs cider from an orchard? Lastly, what type of yeast is recommended? I used 2 (64floz) Gluten Free 100% Apple Juice, 5oz Dextrose, Nottingham Yeast sat in primary for 14 days since bubbling had stopped. Racked into secondary to clear for 24hrs. Made a caramel syrup from brown sugar, cinnamon and water that let cool to room temperature before adding to bottling bucket along with 12oz frozen apple juice concentrate, Racked secondary on top to mix all in. Aerated some to ensure solid mixture of syrup. Bottled for 4 days till it was carbed to my liking. Suggestions?

 

[TexasDroughtBrewery]

Read this thread https://www.homebrewtalk.com/showthread.php?t=83060

Also, have you tried to back sweeting the cider to get the sweetness you like?

 

[Monster481]

Thank you, I'll get to reading here shortly! No I havent, mainly because I don't know how to and haven't looked into yet. Is there a proper way to go about it? I noticed a thread on here solely for back sweeting just haven't been on long enough to read through it.