Dear fellow cider makers,
Would be grateful for some advice.
I pressed a load of apples, very mixed but about half eaters and half cookers. Produced 5 Gallons (UK) of delicious juice. Sweet, apply with some sharpness. Not insipid but not ascerbic either. Added 5 Campden tablets and left for 48 hours. OG was 1065. Added Young’s Cider yeast.http://www.homebrewcentre.co.uk/youngs-cider-yeast
It began to ferment straight away, good foamy head and merrilly carried on for about 2 weeks and then stopped. I have dropped it into pressure barrel and it is resting.
My question is that as it has fermented out the sugar the cider is very dry and the acid/lemon sharpness is much more apparent now that the sweetness has gone. Is this just what homemade cider should taste like? Will it mellow with age? I have to say it is a bit tart for my pleasure, drinkable but tart.
Thoughts and suggestions welcome.