woodwormlumber
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- Nov 13, 2007
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Just started up my first batch of cider a month ago (fermentation started on 10/28). 3 gallons of cider, no sugar added, appropriate amount of pectinase, and used some of my wine yeast laying around.....Lalvin yeast 71B-1122. by 11/14, there was no bubbling in the airlock so i transfered it to a secondary to age and settle. when i transfered it, it had a HORRIBLE odor to it. absolutely disgusting. now today, when i took the lid off to take a whiff, i have the opposite problem....there is virtually no odor and when i tasted it, there was no noticeable apple flavor. based on the beginning SG, it was estimated that it would produce a 6.25 AC. when i transfered it to a secondary, it measured at 6.0. however, again after tasting, there really was very little kick to it....it literally tasted like water with an ever so slight apple/alcohol taste to it. very disappointing. i can only imagine that this will get worse as time goes on.
i have read in a few other posts with similar questions/problems that adding a can of apple concentrate might add some flavor. however, this will probably start fermentation up again right? i would also like to make this a sparkling cider. how much sugar should i add to a 12oz bottle?
if anybody has any suggestions/comments/history with any of the observations i have made, i would greatly appreciate them!
thanks guys!
jason
As a side note, i have another batch which was prepared the same way as what i described above with the addition of 2 lbs of dark brown sugar. fermentation started on 11/2. transfered it today to secondary to age and settle. again, HORRIBLE smell. hoping that all goes away with time like the last batch.
i have read in a few other posts with similar questions/problems that adding a can of apple concentrate might add some flavor. however, this will probably start fermentation up again right? i would also like to make this a sparkling cider. how much sugar should i add to a 12oz bottle?
if anybody has any suggestions/comments/history with any of the observations i have made, i would greatly appreciate them!
thanks guys!
jason
As a side note, i have another batch which was prepared the same way as what i described above with the addition of 2 lbs of dark brown sugar. fermentation started on 11/2. transfered it today to secondary to age and settle. again, HORRIBLE smell. hoping that all goes away with time like the last batch.