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Old 01-24-2014, 06:10 PM   #11
Pickled_Pepper
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oh...I re-read your post and see you added sugar also...try a batch with no sugar and see if that might be it. I've gotten some off flavors with sugar before. Usually it's a musty taste from white table sugar, but that could be something to look into.

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Old 01-24-2014, 06:38 PM   #12
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Thanks for all the input, Pickled Pepper. I use Star San sanitizer. The only other constant is the table sugar. I'll start a gallon tonight without the sugar to see if that is a contributing factor.

Is there a better type of sugar that is less likely to add strange flavors?

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Old 01-24-2014, 08:49 PM   #13
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To be honest, a lot of people just use white sugar and don't have any problems. I tested it on more than one batch with the same results. It had a musty smell and taste.

I use brown sugar and it works for me. I'm too lazy to keep testing with others, I just go with whatever isn't causing problems at the moment. (I'm a right brain brewer)

Dextrose/corn sugar mixes well and doesn't seem to contribute and off flavors, but it's more expensive than plain cane sugar.

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Old 01-25-2014, 01:32 PM   #14
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Hey Gilligan, Pepper is right, dextrose is 100% fermentable and leaves virtually no traces of itself. Cane and brown sugars do leave residual flavors because they contain compounds that the yeast cannot eat.

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Old 01-26-2014, 06:53 AM   #15
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Quote:
Originally Posted by Gilligan View Post
So other than adding sugar, is there a way to get rid of the bitterness? Is it something that would "age out"?
Probably, yes. Most off-flavors and "roughness" do age out if the cider is well-made, which mainly means keeping air out of it. Give it several months and see if the roughness dissipates.

It's probably not true "bitterness" but a harshness imparted during fermentation, especially if it fermented fast (which to me means less than a month). Cold-conditioning helps a lot with this.
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Old 01-30-2014, 02:27 AM   #16
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Thank you, Albionwood - by cold conditioning, do you mean aging it in the fridge?

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