colonel_colon
Well-Known Member
So I've now begun tasting my cider from earlier this fall.
It's 5 gallons unpastuerized, unpreserved new hampshire cider from the orchard a little up the road from my house.
I used whatever natural yeast was in there, stuck an airlock on it and waited.
After a few weeks I tossed in some raisons and a cinnamon stick or two.
I didn't do any carbonation, just kept it still.
It pours clear but with an off-yellow tinge to it, a little dull. Close to a gewurtz or a reisling. Taste is great. It has the tartness of the apple, a little alcohol, and your first instinct is to take another sip.
Here's my problem...
It still smells funny. You take a whiff and you're first thought is to blame the dog, then you realize its the cider that smells sulfuric-like. Does this go away?
The taste is great and i'm really happy with everything except the aroma. Is there something you can add during fermentation or before bottling to add just aroma, but not too much flavor?
It's 5 gallons unpastuerized, unpreserved new hampshire cider from the orchard a little up the road from my house.
I used whatever natural yeast was in there, stuck an airlock on it and waited.
After a few weeks I tossed in some raisons and a cinnamon stick or two.
I didn't do any carbonation, just kept it still.
It pours clear but with an off-yellow tinge to it, a little dull. Close to a gewurtz or a reisling. Taste is great. It has the tartness of the apple, a little alcohol, and your first instinct is to take another sip.
Here's my problem...
It still smells funny. You take a whiff and you're first thought is to blame the dog, then you realize its the cider that smells sulfuric-like. Does this go away?
The taste is great and i'm really happy with everything except the aroma. Is there something you can add during fermentation or before bottling to add just aroma, but not too much flavor?