Terry Nicholson
New Member
Hi All,
I'm a new member and this year have made a batch of cider for the first time. Living in Yorkshire, I'm not in the heart of cider apple country but have used a profusion of my Bramley cooking apples and scrounged eating apples, on a 50/50 basis, in the brew.
The juice attained a 6.1 sugar reading on the hydrometer which I thought was reasonable?
I decided to bottle the batch of 8 gallons, mainly for storage purposes, and start a second fermentation for some fizz!
I've got to say that having tasted it, after around 5 weeks, it's a bit on the tart/sour side. Can any of you experts give me any encouragement that the taste will improve, or is this what to be expected from this mixture?
Many thanks in anticipation.
I'm a new member and this year have made a batch of cider for the first time. Living in Yorkshire, I'm not in the heart of cider apple country but have used a profusion of my Bramley cooking apples and scrounged eating apples, on a 50/50 basis, in the brew.
The juice attained a 6.1 sugar reading on the hydrometer which I thought was reasonable?
I decided to bottle the batch of 8 gallons, mainly for storage purposes, and start a second fermentation for some fizz!
I've got to say that having tasted it, after around 5 weeks, it's a bit on the tart/sour side. Can any of you experts give me any encouragement that the taste will improve, or is this what to be expected from this mixture?
Many thanks in anticipation.