Not sure about this apfelwein...

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Killian_77

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My first batch has a salty taste to it. It was in primary for 6 weeks and it has only been in the bottle for 2 weeks @ about 63*. I couldnt wait to try it though. It is hardly carbed at all. I think I need to bring it up out of the basement.
Has anyone had this salty taste before? It also still has sort of a sulphury smell to it as well. I am guessing it is just green.
I think next time I want more of a cider than a wine. Any suggestions?
 
probably is green, but salty? weird. I suppose it could be autolysis - yeast contains MSG natrually, which could probably taste salty if it was released into your beer.

Did you use Morton brand apple juice?
 
I used whatever Sam's carries. I cant remember right off the top of my head.
 
Ed.....You're just the guy I wanted to hear from! So do you recognize the taste/smell I am referring to? Think it is just green?
I just moved it to one of the spare bedrooms on the first floor to raise the temp a little. Ill give it a month or so and give it another try.
Now if that damn Irish Red would hurry up!
 
I have recognized the smell, but not the taste. I have not tasted Apfelwein younger than 4 months in a very long time. I try to let it go 6 to 8 months before tapping a keg.
 
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