Great thread, thanks for all the effort.
I have made a couple of ciders from fresh pressed apples, mostly table 'sweet' apples and a year or two back I had a go at a couple of perry's, one from pears I crushed the other from farm pressed juice.
Ican't remember what yeast I used for the Perry's but I think it was EC1118. For Cider, first time I used an English Cider Yeast the 2nd 71B.
All four times came out a bit tart, I am not sure if I can describe it correctly but acidic or sharp is the best I can come up with. None were horrible but none as smooth as I would like.
I used the 71B as I read it can ferment some of the malic acid which I believe these types of apples contain as their primary acid??
While the 71B batch is abit young but it seems to taste just the same.
What exactly are you trying to add with the tannins? I realise it is to balance sweetness but does it make it taste more acidic or is it that puckering dryness you get with tea? I dont drink alot of tea so am abit in the dark here.
I understand you can add a malolatic culture to the cider to take care of the malic acid, is this the same as what 71B does? I ask as I have read that that culture seems sensitive to things like temperature pH etc and can take a while to complete. My 71B batch is only a month old, it is clearing in the garage where it is nice and cool - below 17c. I am wondering how much time I need to give the 71B to act on the malic acid and should I be concerned about maintaining a higher temp?
Appreciate any help.