- Jun 23, 2011
- Reaction score
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?