Homebrewing - Beer, Mead, Wine, Cider

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Redcurrant cider and water issue (lemmy.world)

submitted 1 year ago* (last edited 1 year ago) by Maiznieks@lemmy.world to c/homebrewing@sopuli.xyz

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I might need a help with my first cider brew. I've made wine in past it was all based on natural yeast, had my recipe that contained water with whatever berries I was making it.

I tried making cider, put 4 liters of apple juice from market (natural juice, but still, packed), 1.5l redcurrant berries (frozen, blended, fermented in a bag) and 2 liters of water. I added yeast and everything it needed, 6 days have passed now, hidrometer is very close to 0 and while it tastes ok, I think it tastes quite watered. I plan to sweeten it a bit (still, dry or semi dry) but have no idea how to make it more saturated (taste wise).

Is there anything I can do, especially at this stage?

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[–] ChuckLopez@lemmy.world 5 points 1 year ago (1 children)

Your ordinary juice apples are not the same type of apples used to make cider, generally. Cider apples have a lot more tannin, and are generally inedible. The tannins in cider apples help give the cider depth, which would be lacking in regular apple juice. I have had luck in the past brewing up very strong tea to add to store bought juice, but it’s still not the same.

[–] preciouspupp@sopuli.xyz 3 points 1 year ago

I don’t know how good they are but it’s possible to buy tannin powder.