Quantcast

Post Fermentation Acid Correction (Graff)

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Virginia_Ranger

Well-Known Member
Joined
Jun 23, 2011
Messages
247
Reaction score
45
Location
Richmond
I made some Graff recently with half Bavarian Wheat DME and half apple juice (same I always use for cider). Its very wheaty which is great, but there is a little bit of astringency. The only thing I can think of causing it is I typically add an acid blend when I am just doing cider which I didn't think to do here. Am I able to add that now and would that potentially fix a little bit of that tartness?
 

RPh_Guy

Bringing Sour Back
HBT Supporter
Joined
Jan 26, 2017
Messages
9,211
Reaction score
7,550
Location
Cleveland
You can add acid at any time.
I would try some in a small sample before adding any to the entire batch.
I use malic acid rather than a blend, because that's the acid in apples.

Will it fix astringency? "Flabby" cider (lacking acid) doesn't really taste astringent to me, so I'm not sure.
Astringency is more related to tannins than acidity. Tannins may very greatly by apple variety, season, orchard, and method of juice extraction.

You could also try some calcium chloride maybe with a little sodium chloride... in a sample. This may round out the flavor.

Or perhaps your cider just needs a little more time? Tannins can settle and a little oxidation may soften them as well. Some fining agents may help remove certain flavors but I don't have any specific recommendations for that.

Hope this helps
 
Top