It’s looking like a long term project. The acidity and tannins in this batch is working against the fermentation process so I added starch to help neutralize some of it. I mixed in over a pound of sugar and a little extra yeast, let’s see what time has for us. I will update again in several months.
Shoot me ideas for a December batch!
Update: We have liftoff! All it needed was time and patience. I did add honey early in the process when I added the starch slurry. It’s got a steady stream of co2 bubbles. It should be ready by Xmas as a delightful cider.
I can suggest a mead with some fruit juice (i forget the name for that style). Honey, water, fruit juice and some spices and you should have a nice base. I’d think possibly currants or blue/blackberries might work well. Or cranberries, but add less, just enough for acidity and colour. Then the tannins you mention shouldn’t overpower the batch.
If you’re feeling adventurous, you can caramelize some of that honey beforehand. Not a lot, just enough to bring some walnut/hazelnut flavour. Add some cinnamon maybe and I’m picturing a drinkable christmas cake.
