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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[–] recreationalplacebos@midwest.social 3 points 1 year ago

Hmmm, I suppose you could try adding some apple juice concentrate, but of course fermentation would start up again and you'd end with a higher alcohol content. Even then, dry ciders from store bought juice tend to be pretty thin on flavor. General solution is to add tannins, acid blend, and/or backsweeten.