BigJoe5313
Member
Well I had some unpasteurized cider that I got straight from the orchard on Saturday. It finally started to bubble this morning. When I opened the door to where the bucket is fermenting I could smell a slight hint of something. I didn't smell like the normal cider burbs you usually get from the bubbler. So curious to see what it is I popped the top. There is no mold or anything, but it definitely doesn't look normal. It was foaming at the top like usual but within the foam there are darker and lighter spots. It also definitely did not smell to great although it is not a strong cent as of yet. Is it to late to save this batch? I hate to wast 5 gallons of cider. My other two batches seem to be fine and I picked all 3 batches from the same place this past Saturday.
EDIT: I also want to add that this is my first and only batch using natural or "wild" yeast. Could it be that it just is cause a different smell, I don't think so but thought I'd ask to make sure.
EDIT: I also want to add that this is my first and only batch using natural or "wild" yeast. Could it be that it just is cause a different smell, I don't think so but thought I'd ask to make sure.