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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider infection
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Old 10-24-2013, 05:26 PM   #1
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Default Cider infection

Is this cider infected ? 4 weeks old misty natural fermentation no chemicals added

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Old 10-24-2013, 05:43 PM   #2
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You try tasting it?

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Old 10-24-2013, 05:48 PM   #3
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Is this cider infected ? 4 weeks old misty natural fermentation no chemicals added
I'm not sure what you're asking. You purposely fermented with the bugs naturally existing on/in the apple, yet seem to think this then constitutes an "infection?" I don't get it.
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Old 10-24-2013, 05:54 PM   #4
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It tastes fine I just didn't know if the white blobs were an infection. No need to be a pretentious dick

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Old 10-24-2013, 06:02 PM   #5
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It tastes fine I just didn't know if the white blobs were an infection. No need to be a pretentious dick
I'm not being a dick, it's just that in the context of your method here, I literally do not know what you mean by "infection." It was an honest question.

Let me state this a bit more clearly. An infection is generally thought of as a large presence of an unwanted microorganism in the beer/wine/cider/whatever. You clearly intended for a lot of wild things to be in there which produce pellicles and such, so it leaves me wondering what you could mean by "infection." No one makes a lambic, looks at a pellicle, and then asks "damn, is this infected?" It would similarly be difficult to understand exactly what was being asked (presence of enterobacter or acetobacter, maybe). One man's infection is another's innoculation, as the saying goes.

In light of that, can you specify what kind of microorganism you are worried about? Maybe we can come up with telltale signs that that kind of thing is living in your cider. If it's just a general concern, I'd just recommend you judge the cider by taste, and not be worried about its appearance.
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Old 10-24-2013, 06:37 PM   #6
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Taste A little tart and yeasty but it's still young

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Old 10-24-2013, 06:57 PM   #7
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One thing all cidermakers seem to agree upon, is that ciders fermented fully dry need lots of age to come around. If it 's tart and young now, but otherwise good, it sounds like you're right on track.

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Old 10-25-2013, 02:05 AM   #8
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Guld, I apologize it has been a Long day

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Old 10-25-2013, 02:15 AM   #9
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Quote:
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Guld, I apologize it has been a Long day
No need to apologize as we are here to learn from each other...
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Old 10-25-2013, 04:02 AM   #10
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Guld, I apologize it has been a Long day
Happens to the best of us, man. I could have been a little more informative and a little less brash in my first post, considering we haven't crossed paths around here before. It's all good.
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