Thanks for the update. If you want to reduce the acidity you still have some options.Jambo wrote:Hi JMC.jmc wrote:How did you get on with the Lalvin 71B cider in the end. What was final FG?Jambo wrote:Bah it keeps slowing right down at 1.010 ish! Has yours done the same JMC?
Are you using it again this year?
I haven't made any cider this year due to a change of job which leaves me with minimal free time, and everyone I know has had rubbish apple crops this year...!
Not sure what last year's FG was (will have it written down somewhere), but I haven't drank much of it, it's still in a corny and I have a bit now and again, it's still incredibly sour though even after 1 year of storage! Fantastic for cooking with though!!
Jamie.
White labs to a WLP 675 Malolactic Culture, or you could experiment with Potassium carbonate. Apparently its better than using Calcium Carbonate that (not surprisingly) can leave a chalky after-taste.
If you use a carbonate I recommend you experiment with a DJ of your cider and add it bit by bit. Wait for it to react, taste then scale up when you get the level of acidity you want.