a Belgian ale like a chimay (but not good), juice won't really help much. If the issue is phenolics and esters due to stressed yeast, however, similar to what you get in e.g. Simple ciders are often also rather lacking in complexity, which can be helped with a small amount of tannin (such as from a small amount of tea). Since you added sugar, I imagine it's quite alcoholic (IME apple juice naturally comes out around 4-5% ABV, so added sugar will bump it up a fair bit), so cutting with juice will bring it back to a more sessionable ABV. In that case, cutting it with some cloudy apple juice immediately before serving will greatly help (and return some of the more volatile apple aromas that get blown off during fermentation). It's a bit ghetto, but it counts! Also, out of curiosity, what precisely about it is difficult to drink?Ī common problem with simple ciders is how dry and acidic they end up lots of simple sugars means a high attenuation, so not much residual sweetness, and the malic acid present in apple juice can then become overwhelming.
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This makes it easy to consume especially for those who are sick and at an increased risk of dehydration ( 1 ).
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