lukemarsh
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I made a cider a couple of weeks ago using Black Rock cider + 300g lactose + 500g dextrose + 2L fresh homemade Granny Smith apple juice at 20L total vol. The OG was 1.045 and the FG now is 1.011 and has been sitting on that for the last few days. When I tasted a sample about a week ago, when the gravity was still around 11, it was sweet and really nice. I went away for a few days and came back to find the cider had cleared nicely and was probably ready to bottle (has been in fermenter for around 2 weeks). I took a sample to check FG and tasted it and it was surprisingly sour, like the kind of sourness you get when you first bite into a citrusy fruit (or when you eat an apple after brushing your teeth, for example). It didn't taste like that before. Does this mean the cider is infected? I don't see how this could happen because it is tightly sealed and has been kept in my cellar which is 18 deg constantly and dark and dry.
Cheers!
Cheers!