Hi,
I was hoping I could get some expert advice from all the cider brewers out there.
I used
10 litres of copella apple juice
1 kilo of caster sugar
1 packet of lalvin champagne yeast
1 tablespoon of yeast nutrient
So after 2 weeks I gave the cider a taste and it is very dry and acidic.
Am I right in thinking the only way to balance out the acidity is to add sweetener?
How can I make a cider that is less dry and more like a traditional scrumpy from the west country?
Will leaving the cider for a few more months reduce the acidity? If so, should I bottle this and leave it for some time?
P.s. it is really f***** strong!! Two pints and I'm quite pissed.
Really looking forward to any response I receive thank you very much
I was hoping I could get some expert advice from all the cider brewers out there.
I used
10 litres of copella apple juice
1 kilo of caster sugar
1 packet of lalvin champagne yeast
1 tablespoon of yeast nutrient
So after 2 weeks I gave the cider a taste and it is very dry and acidic.
Am I right in thinking the only way to balance out the acidity is to add sweetener?
How can I make a cider that is less dry and more like a traditional scrumpy from the west country?
Will leaving the cider for a few more months reduce the acidity? If so, should I bottle this and leave it for some time?
P.s. it is really f***** strong!! Two pints and I'm quite pissed.
Really looking forward to any response I receive thank you very much