C
crwright2020
About 3 weeks ago I made a 5 gallon batch of hard apple cider. It is about a week from clearing up. I tasted it today and it is dry apple wine not cider like at all. My guess is that I left the cider on the champagne yeast to long.
Is there a fix for my problem.
Is it as easy as sterilizing another gallon of fresh cider and adding it to the existing fermented cider? If this is the solution, should I leave the fermented cider on the yeast and add another gallon of fresh cider for a couple of days.
I am planning on carbonated cider so I am not to worried about the sugar added by the fresh cider.
Thanks
Cw
Is there a fix for my problem.
Is it as easy as sterilizing another gallon of fresh cider and adding it to the existing fermented cider? If this is the solution, should I leave the fermented cider on the yeast and add another gallon of fresh cider for a couple of days.
I am planning on carbonated cider so I am not to worried about the sugar added by the fresh cider.
Thanks
Cw