Hi all, this is my second batch of cider I have ever made with the same juice. It is Publix brand - pasturized & filtered. Ingredients are apple juice (not from concentrate), malic acid. That's it. I have used nottingham yeast to ferment and both times it got to about 1000, or just a tad under. My question is:
Why does the cider have a slight rancid/sour flavor to it. I can do dry... I like dry, but this is not just a dry cider. Can anyone help me out in identifying this flavor and how to prevent it?
I appreciate the help. Thanks
Why does the cider have a slight rancid/sour flavor to it. I can do dry... I like dry, but this is not just a dry cider. Can anyone help me out in identifying this flavor and how to prevent it?
I appreciate the help. Thanks