What to do with waaaay too cherry cherry cider

[rocketsan]

Made 3 gallons of cider, dumped a cup of cherry juice concentrate in the primary. Four weeks later it's waaaay too cherry tart.

Will this mellow out or should I get three gallons of fresh pressed juice and toss them both in a sixer?

The cherry is on the right {snicker}

 

[strangegreenman]

I've heard of something called malolactic fermentation, using Leuconostoc bacteria. The bacteria will consume malic acid (and maybe your remaining sugar, Idk) and excrete lactic acid. Some winemakers use this to reduce the apparent acidity in their wines. but I have no experience with it personally. Might be a thing worth looking up or asking someone more experienced about?

 

[ROLLTIDE]

WOW, only a cup of concentrate at four weeks is still too strong!?!? Is that industrial strength? I would have put money on the yeast stripping all of that flavor in a month. But since it hasn't, and you are not happy with it then you could always add more aj or fcaj would be even better. Don't forget this is going to bump up your OG and fire up the fermentation again. No interest in bottle conditioning for a few weeks to see what happens?

 

[rocketsan]

This is what I used...it's more viscous than cough syrup...

https://www.cherrylane.net/products/concentrated-tart-cherry-juice

 

[ROLLTIDE]

This is what I used...it's more viscous than cough syrup...

https://www.cherrylane.net/products/concentrated-tart-cherry-juice

Nice, shame the other products aren't available online. We could really have a blast with all of those flavors !

 

[rocketsan]

Tried it last night and it had mellowed some. Not sure if I should backsweeten and bottle or just forget about it for a while...