axelboc
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Hi all,
After brewing beer 3 times, with surprisingly successful results, I decided to try out cider.
Unfortunately, the result is this time pretty undrinkable: it burns the throat and tastes a bit like vinegar.
I've got some suspicions on what might have caused this, but I'd really like to get the opinion of experienced brewers.
Here was the recipe:
So as I said, the result is pretty bad, with a strong taste of vinegar. I managed to drink a bottle, but I don't really want to open another one... Funny thing is that the smell is not nearly as bad; the vinegar smell is not obvious at all.
Anyway, my first thought on why it went wrong goes to the high fermentation temperature of 25°C and the cheap yeast. Is this a plausible cause?
My second concern is with the apples. As you can see on the attached picture, it was quite gross in the fermenter at the end of the fermentation. I don't see any black mold, though, so perhaps was it just innofensive foam? Should I have removed the skin of the apples? Should I have removed the chucks of apples at the middle of the fermentation?
Third, I read somewhere that cider requires more conditionning time. Is it true? Is there a chance that the bad taste will disappear after a couple more weeks?
Fourth, was boiling the apple concentrate with the sugars a bad idea?
Finally, if you think the taste will never improve, then:
Thanks heaps in advance for your help!
After brewing beer 3 times, with surprisingly successful results, I decided to try out cider.
Unfortunately, the result is this time pretty undrinkable: it burns the throat and tastes a bit like vinegar.
I've got some suspicions on what might have caused this, but I'd really like to get the opinion of experienced brewers.
Here was the recipe:
- 1.65kg Apple juice concentrate (Black Rock)
- 1kg Dextrose
- 500g Lactose
- 8 Granny Smith organic apples
- 7g kit cider yeast
- Volume: 23L
- Fermentation time: 5 weeks
- Conditionning time 2 weeks
- Priming rate: 8g/L (carbonation drops)
- Fermentation temperature: 25°C
- OG: 1.038
- FG: 1.002
- Estimated ABV: 4.8%
- Nothing to worry on the cleaning and sterilizing front, as I was very meticulous about it.
- I boiled the whole thing (dextrose + lactose + concentrate) and cooled it down quickly to below 27°C in an ice bath.
- I cut the apples in chunks, removed their seeds and pasteurized them in pre-boiled water at 70°C for 20min.
- I rehydrated the yeast a while before pitching.
- My fermenter is the kind with a Krausen Kollar; not an air-lock (from a Coopers kit).
- Even though I knew it was a bad idea, I went with the cider yeast provided with the can of apple concentrate. I had some Safale yeast in the fridge, but at the last moment I hesitated and thought that if it was called "cider yeast", perhaps it was for good reason. Also the temperature range of the cider yeast was 23 to 28°C, and since it's pretty hot at my place, I thought it would do better than the ale yeast.
So as I said, the result is pretty bad, with a strong taste of vinegar. I managed to drink a bottle, but I don't really want to open another one... Funny thing is that the smell is not nearly as bad; the vinegar smell is not obvious at all.
Anyway, my first thought on why it went wrong goes to the high fermentation temperature of 25°C and the cheap yeast. Is this a plausible cause?
My second concern is with the apples. As you can see on the attached picture, it was quite gross in the fermenter at the end of the fermentation. I don't see any black mold, though, so perhaps was it just innofensive foam? Should I have removed the skin of the apples? Should I have removed the chucks of apples at the middle of the fermentation?
Third, I read somewhere that cider requires more conditionning time. Is it true? Is there a chance that the bad taste will disappear after a couple more weeks?
Fourth, was boiling the apple concentrate with the sugars a bad idea?
Finally, if you think the taste will never improve, then:
- Is there anything I can do that would make it drinkable? (honey, sugar, etc.)
- Is it even safe to drink in the first place?
- If it is safe, but the taste cannot be improved, then do you have any idea what I can do with it? Could it be used for cooking, as a replacement for apple vinegar? Any other suggestions are welcome... 23L, that's a lot of apple vinegar
Thanks heaps in advance for your help!