I made a 1 gallon batch of what I hope will end up an apple pie cyser
Aerated 2x/day to 1/3 sugar break. Fermented in less than a week.
SG as of today: 0.994
I've racked it off the lees, since I don't want the yeast refuse messing up the flavor... what there is of it.
My issue right now is that it tastes... thin, for lack of a better word. Even "watery" doesn't cover it. There's no 'off' taste. In fact, there's very little taste at all. I am unsure as to how to correct this. I had the same issue a while back with a batch of hard cider. It fermented, but there was nothing to it taste-wise.
Would adding malic acid help? Racking it onto a diced apple or two?
Any and all help would be appreciated.
Thanks,
Joe
- 1/2 gallon of apple juice (SG 1.034)
- 2.25 lbs clover honey
- 3 TBS dark brown sugar (inverted by boiling in a cup of water with 1 tsp lemon juice)
- 25 raisins
- 3/4 tsp each energizer and nutrient (after yeast got going)
- 1/4 tsp each energizer and nutrient (at 1/3 break)
- 1 stick cinnamon
- 2 allspice berries, crushed
- 1/16 tspn ground nutmeg
- Balance filtered water to 1 gallon
- Lalvin 71B yeast, recycled from previous batch of traditional.
- OG = 1.103
Aerated 2x/day to 1/3 sugar break. Fermented in less than a week.
SG as of today: 0.994
I've racked it off the lees, since I don't want the yeast refuse messing up the flavor... what there is of it.
My issue right now is that it tastes... thin, for lack of a better word. Even "watery" doesn't cover it. There's no 'off' taste. In fact, there's very little taste at all. I am unsure as to how to correct this. I had the same issue a while back with a batch of hard cider. It fermented, but there was nothing to it taste-wise.
Would adding malic acid help? Racking it onto a diced apple or two?
Any and all help would be appreciated.
Thanks,
Joe