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elude3xo 10-05-2012 12:45 AM

Science experiment or Cider?
 
3 Attachment(s)

Did a primary fermentation in wine jugs and racked after about 9 days. Used two different strains of yeast from the home brew store. (I can't remember the names, one was a yellow packet and the other was a red champagne yeast I think)

I tasted each, the yellow was good, slightly sweet. I cut into it with some bourbon and back sweetened with splenda. The red champagne yeast bottle was relatively sour (if not a touch vinegary) but tasted more champagne-ish. I cut into that with less bourbon, some nutmeg and cinnamon, and back sweetened with splenda to taste.

I re-installed the vapor locks to bottle condition for two weeks. (I'm fine with it being still and I was uneasy about carbonating them while they sit in my bedroom)

Now the one that tasted sour has a layer of white dots forming suspended in the top cm or so which worries me("photo").
The other one has a few (maybe 10 or so) little floaters that may be dead yeast colonies floating on top.("photo (1)" & "image")

Need help... did I make cider, cider-vinegar or worse?

Thanks!


elude3xo 10-05-2012 12:45 AM

Science experiment or Cider?
 
3 Attachment(s)

Did a primary fermentation in wine jugs and racked after about 9 days. Used two different strains of yeast from the home brew store. (I can't remember the names, one was a yellow packet and the other was a red champagne yeast I think)

I tasted each, the yellow was good, slightly sweet. I cut into it with some bourbon and back sweetened with splenda. The red champagne yeast bottle was relatively sour (if not a touch vinegary) but tasted more champagne-ish. I cut into that with less bourbon, some nutmeg and cinnamon, and back sweetened with splenda to taste.

I re-installed the vapor locks to bottle condition for two weeks. (I'm fine with it being still and I was uneasy about carbonating them while they sit in my bedroom)

Now the one that tasted sour has a layer of white dots forming suspended in the top cm or so which worries me("photo").
The other one has a few (maybe 10 or so) little floaters that may be dead yeast colonies floating on top.("photo (1)" & "image")

Need help... did I make cider, cider-vinegar or worse?

Thanks!


elude3xo 10-05-2012 12:45 AM

Science experiment or Cider?
 
3 Attachment(s)

Did a primary fermentation in wine jugs and racked after about 9 days. Used two different strains of yeast from the home brew store. (I can't remember the names, one was a yellow packet and the other was a red champagne yeast I think)

I tasted each, the yellow was good, slightly sweet. I cut into it with some bourbon and back sweetened with splenda. The red champagne yeast bottle was relatively sour (if not a touch vinegary) but tasted more champagne-ish. I cut into that with less bourbon, some nutmeg and cinnamon, and back sweetened with splenda to taste.

I re-installed the vapor locks to bottle condition for two weeks. (I'm fine with it being still and I was uneasy about carbonating them while they sit in my bedroom)

Now the one that tasted sour has a layer of white dots forming suspended in the top cm or so which worries me("photo").
The other one has a few (maybe 10 or so) little floaters that may be dead yeast colonies floating on top.("photo (1)" & "image")

Need help... did I make cider, cider-vinegar or worse?

Thanks!



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