I used 5 gallons worth of condensed apple cider and and added 2 tsp yeast nutrient, 1/2 tsp pectic enzyme, 2.5 tsp generic acid blend, and 1 tsp tannin, and enough sugar to raise the sg to 12% potential abv. I sterilized for 24 hours with 5 campden tablets. I then added 1 packet of EC-1118. I was planning to dilute it with very concentrated apple juice to 8% so I could get a strong apple flavour.
The fermentation took about a week before no more bubbles were seen. (I didn't have ideal temperature conditions so instead of running from 40-60 F it was about 66 in the room so everything went quickly) I waited roughly two weeks for everything to fall out but it was still pretty cloudy so I siphoned it off of the accumulated yeast in the bottom so I could add some camped tablets and potassium adsorbate to make sure there wasn't anything hanging around to continue fermentation if there was a bit of sugar left.
My problem is that there is a noticeable bitter flavour that seems a bit more than would be expected with the amount of yeast in solution. I haven't made wine in a while so I may be out of practice with judging it though, and I haven't added sugar yet so that may also be a factor. I am just concerned that I am going to end up with something very bitter and undrinkable. Do you think I added to much tanning, should I add a couple egg whites once everything settles out, so the albumin can pull some of it out if it is still bitter?
The fermentation took about a week before no more bubbles were seen. (I didn't have ideal temperature conditions so instead of running from 40-60 F it was about 66 in the room so everything went quickly) I waited roughly two weeks for everything to fall out but it was still pretty cloudy so I siphoned it off of the accumulated yeast in the bottom so I could add some camped tablets and potassium adsorbate to make sure there wasn't anything hanging around to continue fermentation if there was a bit of sugar left.
My problem is that there is a noticeable bitter flavour that seems a bit more than would be expected with the amount of yeast in solution. I haven't made wine in a while so I may be out of practice with judging it though, and I haven't added sugar yet so that may also be a factor. I am just concerned that I am going to end up with something very bitter and undrinkable. Do you think I added to much tanning, should I add a couple egg whites once everything settles out, so the albumin can pull some of it out if it is still bitter?
