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Calcium carbonate in cider?
Hi everyone,
I was wondering if any would recommend using CaCO3 to reduce the sourness of my brew? My recipe is simple:
1 gallon Trader Joe's apple juice
Nottingham ale yeast
Pectic enzyme, yeast nutrient
When I re-racked it for a second stay in the carboy, the sugar from the juice was definitely gone. Mind you, it tastes pretty clean already (minimal yeast), but it's sour. I'm intending to add lactose to sweeten it eventually, but I wondered if CaCO3 might reduce the sourness and keep me from needing to add as much sugar. Any thoughts?
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