Astringent Cider
I just made my first cider and it tastes astringent. Does homebrewed hard cider always taste astringent or did I do something wrong? I followed this recipe: https://brewtogether.com/2019/09/05/homebrewed-cider/
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Astringent is a lingering bitter usually associated with Tannins. Its naturally occuring in apples skin. Cider should have a touch of tannins for balance, but too much will ruin it, sometimes back sweetening can doctor it to be decent.
Astringent like nail polish remover? Or astringent like hot, acidic, boozy notes? Some of my ciders have been a little hot/boozy, but I have found it improves with age and I also tend to add some flavoring when I sweeten now to kind of cover it up. Just tapped a keg of spiced cider and it’s amazing – definitely the best I’ve ever made.
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