Frank_The_Magic_Hobo
Member
I know I am probably just worrying too much, but I need a little re-assurance here. I've got 10 gallons of wine doing just fine, but I'm worried about the cider I started recently.
I used 18L of pasteurized apple juice, no preservatives. Upped the sugar to bring the OG to 1.064 6 days ago. I worry because I set up the juice, nice and ready with nutrient and k-meta. When I went to pitch the yeast, I realized I didn't have any, and the store was closed. I threw the airlock on and waited till the next day. By the time I got my yeast (Lalvin 1118) there was foam on top of the juice, as well as some minor bubbling. Worried about contamination I panicked and pitched the yeast, then sealed it up tight.
6 Days later, it has fermented dry to an SG of 0.996. I took a sample for a taste before racking and sorbating. It tasted just foul. Reminiscent of wet cardboard, but not rotten or vinegar-like.
This is my first cider, so I'm wondering if the terrible taste is due to contamination; or does it simply need to be sweetened and aged? I know cider doesn't get "good" until many months of aging, but is the change really that drastic?
Thanks for your time guys, it's greatly appreciated.
I used 18L of pasteurized apple juice, no preservatives. Upped the sugar to bring the OG to 1.064 6 days ago. I worry because I set up the juice, nice and ready with nutrient and k-meta. When I went to pitch the yeast, I realized I didn't have any, and the store was closed. I threw the airlock on and waited till the next day. By the time I got my yeast (Lalvin 1118) there was foam on top of the juice, as well as some minor bubbling. Worried about contamination I panicked and pitched the yeast, then sealed it up tight.
6 Days later, it has fermented dry to an SG of 0.996. I took a sample for a taste before racking and sorbating. It tasted just foul. Reminiscent of wet cardboard, but not rotten or vinegar-like.
This is my first cider, so I'm wondering if the terrible taste is due to contamination; or does it simply need to be sweetened and aged? I know cider doesn't get "good" until many months of aging, but is the change really that drastic?
Thanks for your time guys, it's greatly appreciated.
