NeoN

Recipes 

Hi guys, it was my first time making cider this past month, and I really dunno what went wrong, maybe you can help me out.

We purchased 6 gallons of organic apple cider from the store, no pasturization.
6-gallon carboy,
champagne yeast, 4 packets
yeast fermentation, couple of teaspoons,

let everything ferment, it was going like crazy, let it go for 2 weeks, cleaned out the sediment, let it ferment some more, 60 degree room temp the whole time, bubbler is working ok. Not sure where we went wrong.

please help,

Freezeblade

Recipes 

There's a few things here, imo, that might cause a "sour" taste. First, I noticed that you didn't use any camden tablets, so even though you pitched a yeast in, there might have been a bit of wild yeasts or other bugs still in there to cause a little "wildness" which sometimes comes through as sourness. The oother one, is that your cider is very young, and green cider can taste a bit "sour" (to me at least) also if it's very dry that could do it too, and you may want to look into some of the threads around here for sweetening ciders.

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Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

will_cbe

Recipes 

Is it a vinegar sour? If you don't like it, you can use it to cook with.

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Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

Kauai_Kahuna

Recipes 

If it is only 2 to 3 weeks old, it will have some pretty off taste, (kerosene, gas, white lighting, etc.) time in secondary will fix that.
If it taste like vinegar, or something very sour, then you have a problem that a long time might fix. Note I said might.
As already recommend. If it still taste too sour after two months, start using it for cooking. The next time, clean, sanitize, use camden tablets the next time for 24 hours prior to pitching the yeast.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

pulykamell

Recipes 

I vote "just wait" unless it's a strong (acetic) sourness. A crisp tartness at the end of the sip is usual for a young cider and will mellow with some age. Even so, even if it is vinegary, just wait. Many a brew destined for the sink was saved with a little patience. If you have Acetobacter in there, I'm not saying you'll salvage it, but you might be wrong about the vinegariness. Worse comes to worst, you've got some homemade apple cider vinegar, which is not a bad thing, either.