Post-Fermentation Corrections

[sacandagabrewing]

Hello All! So I just finished fermenting a cider with french saison yeast on oak cubes and I guess I did not do a good enough job because some brett got in and caused a little bit of sourness. I think it tastes wonderful (Kind of like a very dry white wine) but this is for a bridal shower so it needs to be a little more acceptable. It is too short notice to scratch and make a new one. Is there any way to make it taste less acidic? I was gonna add some frozen apple juice concentrate but I am not sure if that will work. Appreciate all the help!

 

[AzOr]

sweetness will definitely mellow out the acidic bite. As will a tiny tiny amount of tannins (purchase at home-brew store). The tannins won't eliminate the acidic bite, rather it will round out the cider.

Good luck. Which yeast did you use?