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Old 09-06-2010, 05:28 PM   #1
Oct 2009
Posts: 15

My latest batch of cider has some growth on it (sorry for the fuzziness of the pic)

It has a vinegary smell to it. Does anyone know what it is, how I can get rid of it, and what I should do to prevent it in future? Will sulphiting work? And if so can anyone recommend a product? Thanks

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Old 09-06-2010, 05:57 PM   #2
Nov 2009
British Columbia
Posts: 168
Liked 2 Times on 2 Posts

If it is vinegar, it is pretty much impossible to get rid of, but entirely preventable.

Acetobacter takes hold in the presence of air. It's hard to see from the pic, but if you have left too much headspace after fermentation has finished, it could open the door to acetobacter infection (which creates vinegar). Brettanomyces and lactobacillus also like air. Sulfites displace oxygen, helping to prevent infection. I use them as minimally as possible, as I am very sensitive to their smell, which I find unpleasant, but they are handy. The more sound the fruit used, the less sulfites have to be used, and I think the tendency is for a lot of home winemakers is to overuse them, but that's just my opinion.

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Old 09-06-2010, 06:00 PM   #3
Oct 2007
Charlottesville, VA
Posts: 1,334
Liked 156 Times on 65 Posts

Hard to see what is going on from the pic. How does it taste?

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Old 09-06-2010, 06:39 PM   #4
Schecter's Avatar
May 2010
Hudson, Massachusetts
Posts: 292
Liked 45 Times on 42 Posts

It looks normal to me. Just seems to be carbonation from the quick fermentation.
Primary 1: Elixir 2 DIPA
Primary 2: 10 Gallons Apfelwein 8%
Bottled: Chocolate-Coffee Porter Partigyle, Hudson RIS
Secondary: Why bother?
Keg 1: Empty
Keg 2: Empty

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