jezbrews
Apprentice commercial brewer, amateur home brewer
I am small batching cider so I can get a repeatable recipe, last time the acid content was too high because I added tannins. It had a good cider flavour but was kinda like being sick! This time round I did not increase the tannin at all, just used a little precipitated chalk to increase the pH so that the OG was as desired (1.042, leaving an abv% of ~5.5). My other problem is that it has degassed. I wanted a carbonated, slightly sweet cider.
However it tastes like I've watered it down. It is currently in a demijohn before I buy a reusable mini-keg. I would like for it to recarbonate in a mini keg just a little, like a normal priming, but also restore the apple flavour, but I run the risk of adding apple juice to live yeast that will just create more of the same low flavour cider. The alternative is that I kill the yeast off and introduce more apple juice and in the process, lose the opportunity to recarbonate. I'm in a pickle! Please help?
However it tastes like I've watered it down. It is currently in a demijohn before I buy a reusable mini-keg. I would like for it to recarbonate in a mini keg just a little, like a normal priming, but also restore the apple flavour, but I run the risk of adding apple juice to live yeast that will just create more of the same low flavour cider. The alternative is that I kill the yeast off and introduce more apple juice and in the process, lose the opportunity to recarbonate. I'm in a pickle! Please help?