Rosè Cider....a bit "sharp"

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Guybrush Threepwood

Guybrush Threepwood

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Recently made the Mangrove Jacks Rosé cider kit for the other half, all seemed to go ok (never seen an airlock burble so rapidly for so long). Been just over 2 weeks bottle conditioning and thought we'd have a sneaky sample. Carbonation is there but it seems a bit too "sharp", bordering on sour. Usually all grain brew beer so unsure on the etiquette with these cider kits, but don't know if it is still a bit young? OG was 1.060, FG 1.010. Again, not sure if the addition of brew sugar and sweetener threw my measurements off a bit. 2 weeks in FV and 2 weeks (so far) in bottle. It is drinkable, but not sure if the sharpness will mellow if left to sit in bottles longer? Anyone any idea?
 
Hi, ive never done a kit cider but the cider I made with pressed apple juice finished at 1002,so yours at 1010fg should be quite sweet I'd have thought, mine has improved quite a lot in the bottle (7 months).you could always add a little apple juice to the glass to add taste.?
 
Never made cider from a kit, only from apples. I've had some really sharp ones, but they do tend to mellow as the mallic acid gradually changes to lactic acid. Whytelabs do a culture which might fit the bill. WLP675, but I've never used it. Perhaps others have.
 
There definitely is a sweet after taste, like at the back of your mouth, more than likely the added sweetener
which I doubt was fermentable. There is just an almost sour tang to it. Pretty sure there wasn't any infection as there were no visible signs of nastiness. It may just need longer to mellow as you say because I know that beer can change drastically over time in the bottle. The wife has suggested flinging lemonade in it and chugging it just now but hopefully will get better over time. Dont think Ive ever had homebrew last as long as 7 months though :laugh8:
 
I'd leave it, it will be more appreciated when the temps hit 25º and higher anyway.
I used apple juice recipes, they turned out sharp and dry but every month they got softer.
Or add a shot apple juice to the cider glass, that's not exactly cheating is it?
 
GerritT said:
I'd leave it, it will be more appreciated when the temps hit 25º and higher anyway.
I used apple juice recipes, they turned out sharp and dry but every month they got softer.
Or add a shot apple juice to the cider glass, that's not exactly cheating is it?
Click to expand...
I think that is the way to go. A bit of patience never killed anyone. Im starting to think more and more that it probably is a bit young and could do with mellowing with age. Its not so bad that you would put it on your chips so we should be fine athumb..
 
Did some cleaning up today, discovered some bottles...

20190606_094118_HDR.jpg
 

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