Timeline for The longer you leave cider
Current License: CC BY-SA 4.0
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| May 24, 2018 at 18:39 | comment | added | mreff555 | +1 excellent info. I rarely ferment anything less than two weeks. Cider is no exception. Chthon is correct. Additional conditioning will reduce the sourness. You may want to sample every few days once you are at 10 days or so to to figure out what you like. Remember to error on the side of “less sour”. Carbonation will ever so slightly lower the pH, as co2 reacts, adding to the sour content. | |
| May 24, 2018 at 6:16 | history | answered | chthon | CC BY-SA 4.0 |