yeasty finished product

I am on my second batch of hard cider, but make a variety of sparkling country wines etc..

question: is it just the bottle carbonating process that gives my brews such a yeasty effect. I will sip on one at lunch, and then have some nasty yeast belches for the rest of the day....

where have I gone awry?

Yes bottle conditioning will impart yeasty emissions from both ends.

Longer aging, better flocculating yeast, and careful pouring all help, but there will always be yeast in the glass.

My stomach was really messed up tasting wines as they fermented, so I had to give that up and rely on my nose to know how the ferment was going.

It's not too bad for me with bottled stuff as I only have 1 or 2 over the weekend.

how long did you age it? yeast flavors should completely age out. my bottle condition ciders have yeast sediment in the bottle and never taste yeasty.

Hmmm probably not long enough. No harm in letting them sit another few weeks

Also you get used to the taste. A friend says he thinks his beers taste yeasty but I don't think so.