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> Sour Cider... 4 weeks in
dta5207
post Oct 8 2011, 12:25 PM
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I have 10 gallons in the primary. I noticed that it was sour after two weeks so I added 4 lbs sugar: 2 lb table and 2 lb brown. Four weeks after pitch the sour flavor has returned. I took a sample and added sugar and the sour taste goes away.

How much sugar should I add when I bottle to get rid of the sour taste?

This post has been edited by dta5207: Oct 8 2011, 12:26 PM
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BobH
post Oct 8 2011, 10:13 PM
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I would try some calcium carbonate to buffer the acidity.
http://vinoenology.com/calculators/acid-addition/
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