I started my first batch ever of hard cider almost three weeks ago. The recipe I used was 5 gallons of store bought cider, 3lbs brown sugar, 3lbs honey, and one package of Cote des Blancs yeast. I used a food grade plastic bucket with an airlock and let is ferment in a room at about 66 degrees F.
Today I transferred the cider to the secondary fermenter. I took a sample to measure the alcohol content (neglected to get a measure when I began though) and noticed that it read under 5%. So I got brave and decided to taste it...it had a taste of vinegar to it. I thought I was very carefully about sterilization and securing my airlock, but something must have gone wrong!
Can anyone provide suggestions as to what changes I should make when I make my cider again? I still have my original batch too...is it fixable?
Today I transferred the cider to the secondary fermenter. I took a sample to measure the alcohol content (neglected to get a measure when I began though) and noticed that it read under 5%. So I got brave and decided to taste it...it had a taste of vinegar to it. I thought I was very carefully about sterilization and securing my airlock, but something must have gone wrong!
Can anyone provide suggestions as to what changes I should make when I make my cider again? I still have my original batch too...is it fixable?