cider too acidic

Aqualung · Jul 2, 2019

I made a cider last year which had a really good flavour. Unfortunately it was way too acidic, it was drinkable, just about. It is coming up to cider time again and I need to make it more palatable. Does anyone have any ideas.

I used a mixture of crab apples and desert apples.

An Ankoù · Jul 2, 2019

Let it rest. The mallic acid in the cider will settle down with time, (a year or so). If you can't wait, then throw in some precipitated chalk as I did in my earlier cider-making days.
Use really ripe apples and not too many crabs.

Aqualung · Jul 2, 2019

The chalk idea intrigues me. What portion of crab apples would you suggest?

An Ankoù · Jul 2, 2019

Aqualung said:
The chalk idea intrigues me. What portion of crab apples would you suggest?

It's an unanswerable question. Crabs tend to be both astringent and sour or sometimes astringent and knocking towards sweetish, but always astringent. Don't do more than 10% until you've got a feel for them.
I'd say, the best thing to do is leave the cider until it's ready to drink.

hop-a-long · Jul 3, 2019

I agree with An Ankoù. Leave it alone.
I've left mine alone for over al year and its now quite quaffable.

Mavroz · Jul 3, 2019

I have only made cider, that was a kit. When it was bottled, it was left a few weeks and although it wasn't bad, it had a strange offish taste and was very tart or acidy.
Said cider has been in storage for nearly a year now and i must say, it has changed dramatically.
It is lovely and sweet and has a very smooth apple taste and i am not keen on cider. It is that good, it is out for the house full and bbq this weekend.

cider too acidic

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cider too acidic

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