Recipe:
10 AJ from ALDI
9L AJ+Pear from Coles
Pitched onto 250ml of yeast slurry of S-04.
Yeast Nutrient
Pitch at 21 degrees on 4/3/2014
Current temp is 16 degrees.
Previous recipe was a cider and used apples. There was some mush in the yeast, I didn't try to strain them out. Should I have?
The yeast slurry would have been fairly cold, as I cold conditioned, then bottled the previous batch. It was out of the fridge for probably an hour or so until I pitched.
After 1 day there was a layer on top of the cider. As shown below
http://imgur.com/EouD4Hb
http://imgur.com/u2pLaTJ
The one below is of the apple and blackcurrant juice
http://imgur.com/v1qg3WH
There was a strong acidic smell after the first few days. It's now a week past and the smell is dissipating somewhat but still noticeable. Is it infected, is this normal, or is there something I can do to remedy it?
10 AJ from ALDI
9L AJ+Pear from Coles
Pitched onto 250ml of yeast slurry of S-04.
Yeast Nutrient
Pitch at 21 degrees on 4/3/2014
Current temp is 16 degrees.
Previous recipe was a cider and used apples. There was some mush in the yeast, I didn't try to strain them out. Should I have?
The yeast slurry would have been fairly cold, as I cold conditioned, then bottled the previous batch. It was out of the fridge for probably an hour or so until I pitched.
After 1 day there was a layer on top of the cider. As shown below
http://imgur.com/EouD4Hb
http://imgur.com/u2pLaTJ
The one below is of the apple and blackcurrant juice
http://imgur.com/v1qg3WH
There was a strong acidic smell after the first few days. It's now a week past and the smell is dissipating somewhat but still noticeable. Is it infected, is this normal, or is there something I can do to remedy it?