SeamusMac
Well-Known Member
I'm using straight AJ and Wyeast 3068 to make hard cider. I'm fermenting in a room with an ambient temp. of 17*C, which is actually a tiny bit below the comfortable temperature range for the yeast. I racked it today, after one month in the primary and I poured a little glass for myself. It wasn't perfectly clear, but I couldn't expect a Hefeweizen yeast to clear perfectly after only a month! Here's the kicker, I took a sniff of the Apfelwein and I was hit with a strong peanut butter fragrance that was easy to identify right away. I really didn't expect it, I was anticipating strong clove phenolics. The peanut butter was evident in the aftertaste as well. It wasn't overpowering during tasting, the cider reminds me of granny smith apples because of the tartness. I don't plan on drinking it for another 3 months anyways so I doubt the peanuts will linger that long.