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Old 07-21-2013, 05:43 AM   #1
cms2bit
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Default Little help if you please

New to home brew... Made a nice green apple Riesling, and am currently making hard ice tea. I have made two single gallon batches of cider. The first I let sit in primary for 3 weeks and secondary for one week and bottled for a week before drinking. The second was in primary for 3 weeks then back sweetened and cold crashed in the fridge for 3 more weeks... Now to the question. Why are both my cider batches very vinegar tasting?

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Old 07-21-2013, 06:54 AM   #2
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Vinegar usually means they got infected with a acetic acid-producing bacteria. You can't really get rid of it from these batches, just pay more attention to sanitation next time.

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Old 07-21-2013, 07:22 AM   #3
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What are you using as a sanitizer?

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Jay

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Old 07-21-2013, 02:35 PM   #4
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Also, was the cider pasturized, what yeast did you use, or did you just buy unpasturized cider and let it ferment. The latter has a good chance of being vinegary since theres a crapshoot of various yeasts and bacteria.

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Primary: Sake
Secondary: GF Czech Lager
Waiting to be kegged, Italian Primitivo
Kegged&Ready: GF Orange&Coriander, GF Honey Lager, GF chocolate ale, GF English ale, Island mist (zinfandel), Island mist (cbry malbec).
Bottled: Infected Mead, Dry Hard ciders, Accidental Sorghumwine, various unnamed.

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Old 07-21-2013, 07:48 PM   #5
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Using the easy clean that came with the wine making kit..
Cider was pasteurized... no preservatives

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Old 07-21-2013, 07:50 PM   #6
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Oh and used red star premier cuvée yeast

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Old 07-22-2013, 07:14 AM   #7
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Get some starsan for sanitizing, might help

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