Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Help, I Got Sour Cider
Reply
 
Thread Tools
Old 10-09-2009, 07:48 PM   #1
jonnyjonjon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: seattle
Posts: 10
Default Help, I Got Sour Cider

So I made a pretty standard batch of cider, 4 gallons of kick-butt cider (pasteurized but with no preservatives) bought fresh from a cider mill, one half gallon of the same kick-butt cider mixed with rasberry (also pasteurized with no preservatives), disinfected the carboy and airlock, dumped the cider in straight from the jug (i didn't pasteurize cause i figured it had already been by the mill), then added champagne yeast (what my recipe said to use) and put it in my dark closet to ferment at around 65 to 70 degrees.
anyway i transfered the cider into a second fermenter after the initial fermentation had subsided and I siphoned a small glass of the cider out so i could taste the progress and it smelled kind of sour and tasted even more so.

so here is my questions, did the batch go bad? does it sound like it got contaminated? Should i have pasteurized and added sugars to the cider to make it sweeter? Is there something i can do at this point to sweeten the cider and save the batch?

thanks
-jon


jonnyjonjon is offline
 
Reply With Quote
Old 10-09-2009, 07:51 PM   #2
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,300
Liked 128 Times on 58 Posts
Likes Given: 3

Default

You used champagne yeast - that will ferment off all the sugar so that only the acids are left. That is probably the sour taste. Next time use an ale yeast like S04. Over time the acids will mellow, but it could be as long as a year. You can backsweeten. Were you planning to bottle or keg this?


CvilleKevin is offline
 
Reply With Quote
Old 10-09-2009, 09:10 PM   #3
jonnyjonjon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: seattle
Posts: 10
Default

I was going to bottle it.
jonnyjonjon is offline
 
Reply With Quote
Old 10-09-2009, 10:13 PM   #4
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,950
Liked 100 Times on 85 Posts
Likes Given: 1

Default

You could use Splenda to backsweeten it. Be sure to use priming sugar also.
__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote
Old 10-09-2009, 10:57 PM   #5
gregbathurst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Australia
Posts: 878
Liked 32 Times on 30 Posts
Likes Given: 1

Default

If it is just sour that would be pretty normal, though it shouldn't smell sour. If it has a vinegar or nail polish remover smell that is a concern. Sourness can pass away with a malolactic, which often happens by itself. In time the natural apple flavour gives a sort of sweetness without having to add sugar, though IMO if you want to make cider you should get used to having it dry, I don't like any residual sweetness in my cider but these days people get used to everything being sweet.


gregbathurst is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking for ideas sour cider? joentuff Cider Forum 1 10-19-2009 05:31 AM
Sour/Vinegar Tasting Cider Scut_Monkey Cider Forum 1 05-27-2009 07:25 AM
Sour Cider? NeoN Cider Forum 4 12-23-2008 06:38 PM
Sour Apple Cider ScottUV Cider Forum 13 09-29-2008 02:36 AM
Sour Cider justin7 Cider Forum 8 11-10-2007 01:00 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS