Comment on Why the sour face?
plactagonic@sopuli.xyz 3 weeks ago
According to some relatives my ciders are too dry and too sour. I always tell them that I like dry and sour ciders so why would I made them differently?
This may be the next level of sourness, I think that citric acid is pretty heat stable.
poleslav@lemmy.world 3 weeks ago
I ended up boiling it for an hour and tasted it once it cooled, some bitterness came through and lots of sourness, I’m liking the flavor so far. I definitely want to re make this (assuming this batch ferments with how acidic it is) while using far less water so I don’t have to boil any off, maybe I’m just weird but I find over pitching yeast and not heating the must produces wonderful results, so we’ll see how this boiled batch goes lol