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Old 02-17-2008, 06:48 PM   #1
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Default Is this bad (or is this brett)

I've made a few batches of Apfelwein here and there. My brother Dave, on the other hand made his first batch at my place back in October of 07 (4 Months ago) In Nov, he tasted my first batch which was about 4 months old at that point, and decided he wasn't really keen on Apfelwein.

So his batch just sat....getting better and smoother and... wait... WTF?... what is that growing on the top?

So I took some pics to show you. I have some questions: Is it bad or is it Brett? I pulled the stopper & airlock and it definitely smells sour (like bad milk)

What other "nasties" could this be?

The Apfelwein is nice & clear and there is no sediment at the bottom (it's been racked twice - that's where I think I picked up whatever nasty is in there) I'm all for just dumping it, but the little guy inside my head keeps on saying...go ahead, keg it, drink it... it might be good.

Some of you maybe have been down this road and can shed a little light on it.

here are the pics





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Old 02-17-2008, 07:16 PM   #2
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I really don't think it would be Brettanomyces. It might be Acetobacter or Lactobacillus, which will make the cider sour, a good indicator is the rotten milk smell (lactic acid). It could end up being the yeast you used, so don't dump yet, let it sit and taste it after a month or two.

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Old 04-19-2008, 07:57 PM   #3
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As recommended, I let her sit for another two months, still has the infection... anyway, had an idea.

Question: If I killed everything off with some Camden Tablets (crushed) and added a few cans of apple cider concentrate, would it be drinkable? anyone ever do this? ideas, suggestions, warnings? I've gotta try something here... you know, just for the sake of experimentation...

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Where's my beer. I know I left it around here somewhere.....
Kegged/Drinking:Nihilistic Integrity - Black IPA, #1 BIAB pale ale, Bells Two Hearted - yes a keg of the real stuff
Kegged/Conditioning:Wally N Seans Braggot, Emerald Eyes - Irish Red, Atomic Tsunami - brown
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Old 04-19-2008, 08:14 PM   #4
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IMHO, the best that can happen is you get drunk off a sour/smelly drink. The worst is that you get some bacterial disease in your stomach or intestines.

To me... that says: "Spend another $20 on some more juice and just try it again."

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Old 04-20-2008, 11:21 PM   #5
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try a sip...if it taste like...something undesirable...throw it out.....but you gotta try it.

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Old 04-20-2008, 11:51 PM   #6
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What yeast did you use? How old is your AW?

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Old 04-20-2008, 11:56 PM   #7
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Where is Landhoney when you need him? I bet hes got an idea or two up his sleeve!

That does look pretty gnarly though John, see if it tastes like vinegar and bottle a bit of it up for cleaning and or cooking.

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Old 04-20-2008, 11:57 PM   #8
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Maybe you can gently rack into a smaller container without transferring over that stuff and then add k-meta . Looks like it has had way to much head space in there and all that 02 is also a problem due to that. 4 months with that much head space and low S02 will let any micro-organisms come to life.

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Old 04-21-2008, 01:10 AM   #9
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Quote:
Originally Posted by Wade E
Maybe you can gently rack into a smaller container without transferring over that stuff and then add k-meta . Looks like it has had way to much head space in there and all that 02 is also a problem due to that. 4 months with that much head space and low S02 will let any micro-organisms come to life.
and this brings up the question of WHY?
Ed says noting about racking...except to not to. (He's from Texas..>They talk like that)
And I cant' see any good reason why you should ever rack Apfelwein: I think you have a good example of why you should NOT rack it.
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Old 04-21-2008, 05:13 AM   #10
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Yeah, but you've gotta get it away from that head asap.

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