Cugel
Well-Known Member
Hey there everyone!
Just tasted my Apfelwein which I started on April 20 (2008), and just racked it off the yeast/trub into a second carboy. My brief sample was unimpressive, I had a smell and taste that was just off. Or so I think. Problem is I cannot describe the taste. I've always been a fanatic about my sanitization, and have never made a bad batch of anything before.
I used montrachet yeast and 5 gallons apple cider (pasteurized) plus 1 lb of brown sugar.
The smell/taste was like nothing I have experienced before. Can it be related to too much CO2? The apfelwein started outgassing CO2 once it was in the secondary - the airlock was bubbling somewhat.
Can anyone describe some of the off odors/tastes that I might expect in Apfelwein?
Many thanks.
Just tasted my Apfelwein which I started on April 20 (2008), and just racked it off the yeast/trub into a second carboy. My brief sample was unimpressive, I had a smell and taste that was just off. Or so I think. Problem is I cannot describe the taste. I've always been a fanatic about my sanitization, and have never made a bad batch of anything before.
I used montrachet yeast and 5 gallons apple cider (pasteurized) plus 1 lb of brown sugar.
The smell/taste was like nothing I have experienced before. Can it be related to too much CO2? The apfelwein started outgassing CO2 once it was in the secondary - the airlock was bubbling somewhat.
Can anyone describe some of the off odors/tastes that I might expect in Apfelwein?
Many thanks.