Skarekrough
Well-Known Member
So, some people lose their keys, wallet, maybe a few bucks at the track.
I lose Cider.
So, last night I came across an overlooked carboy of Cider I did in the Fall of 2012.
I got the top off of it and there was nothing visually wrong with it. Took a sample and got the FG as well as gave it a tasting.
The FG puts it at 1.000. Which is good...because if after 2 years or more it wasn't done I'm not sure what I would do.
The flavor though, well, there just isn't much. It's not very apple-y. It's more bland than anything else.
Normally I backsweeten with sugar and put it in a keg and carb it up, which I would still like to do.
However with this generally being well on the floavorless spectrum I'm obviously going to need a "Plan B."
Can I use Apple Juice of some kind to try and make this stuff taste like something that more resembles an Apple? I know I generally shoot for a FG of around 1.018 to 1.014. Is this the same number I should be shooting for if I'm sweetening using juice?
Thanks for the help!
I lose Cider.
So, last night I came across an overlooked carboy of Cider I did in the Fall of 2012.
I got the top off of it and there was nothing visually wrong with it. Took a sample and got the FG as well as gave it a tasting.
The FG puts it at 1.000. Which is good...because if after 2 years or more it wasn't done I'm not sure what I would do.
The flavor though, well, there just isn't much. It's not very apple-y. It's more bland than anything else.
Normally I backsweeten with sugar and put it in a keg and carb it up, which I would still like to do.
However with this generally being well on the floavorless spectrum I'm obviously going to need a "Plan B."
Can I use Apple Juice of some kind to try and make this stuff taste like something that more resembles an Apple? I know I generally shoot for a FG of around 1.018 to 1.014. Is this the same number I should be shooting for if I'm sweetening using juice?
Thanks for the help!