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Old 11-04-2010, 07:34 PM   #1
sportscrazed2
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Sep 2010
Dyer,IN, Indiana
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this is after 6 days in fermenter. i took a sample from the spigot and it tasted horrible and was yellow. is this normal? did i most likely get a lot of yeast in it?



 
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Old 11-04-2010, 08:18 PM   #2
Nateo
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Jul 2010
Bennett Springs, MO
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I usually wait until things are done to try them. If it still tastes terrible in 2 months, then maybe you messed something up.


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Old 11-04-2010, 08:33 PM   #3
sportscrazed2
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Sep 2010
Dyer,IN, Indiana
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oh well only cost me $9 for the whole batch worst case scenario is i dump it. grocery store had langers apple juice on sale for $1 a bottle and the packet of yeast cost $4

 
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Old 11-04-2010, 08:44 PM   #4
razzysmum
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Oct 2010
Telford UK
Posts: 11

Hi Sportscazy2
I am new to the forums but I have made wine and cider on and off for years.
If you put it through a press then it will clear fairly quickly (that is usually what I do) but this years I did a short cut and minced the apples then started it on the mush for 4 days.
When it was less foamy I put it through a nylon bag and into a bucket with an airlock.
Thatwas about 27th Oct and it's still bubbling well. I rather expect it to take much longer to clear than the juice which was pretty clear in a couple of months..... we shall see.

Val

 
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Old 11-05-2010, 01:29 AM   #5
truckjohn
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Oct 2009
SC USA
Posts: 391
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Smells horrible... like what sort of horrible?
Vinegary?
Moldy?
Bready/yeasty?
Sulphury?

Thanks

John

 
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Old 11-06-2010, 12:34 PM   #6
razzysmum
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Oct 2010
Telford UK
Posts: 11

Update on starting on minced apples that didn't go through the press.
Statred 23rd Oct and four days on the mush.
Put through a straining bag, but only had a rough one and left the cider thickish and very cloudy.
It was working well, though so I left it until today 6th Nov and poured it through a fine cloth. Got lots of mush out and put it into demis.
Should clear OK now... but better to use pressed juice... much less trouble.

But it was an experiment and it will turn out OK, I think.
Gravity this morning is 1.000 so will leave to clear.

Val

 
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Old 11-06-2010, 05:47 PM   #7
pimento
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Jan 2010
Upstate, NY
Posts: 137
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Quote:
Originally Posted by truckjohn View Post
Smells horrible... like what sort of horrible?
Vinegary?
Moldy?
Bready/yeasty?
Sulphury?
This is important.
Sulphury = can be dealt with
Bready/yeasty = same
Moldy = worse, but may be recoverable
Vinegary = just walk away.


Quote:
Originally Posted by razzysmum View Post
Hi Sportscazy2
I am new to the forums but I have made wine and cider on and off for years.
If you put it through a press then it will clear fairly quickly (that is usually what I do) but this years I did a short cut and minced the apples then started it on the mush for 4 days.
When it was less foamy I put it through a nylon bag and into a bucket with an airlock.
Thatwas about 27th Oct and it's still bubbling well. I rather expect it to take much longer to clear than the juice which was pretty clear in a couple of months..... we shall see.
Most random comment ever, welcome to the forums

 
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Old 11-07-2010, 02:49 PM   #8
razzysmum
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Oct 2010
Telford UK
Posts: 11

YAY! I got the most randon comment and didn't even try. (lol)

Thatnks for the welcome.
You will get used to me in time... I always make random comments.

Val

 
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Old 11-07-2010, 10:05 PM   #9
oldmate
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Jun 2010
Sydney, Australia
Posts: 869
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It could be that the smell your smelling is the traditional smell of rhino farts, just search it on here, it's quite normal. That smell will settle out. The sourness may have come from the amount of dissolved CO2 in solution, or it might have been the type of juice you used. You will find out when it's done! Just relax until it's finished

 
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Old 11-08-2010, 11:05 AM   #10
manticle
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Feb 2010
Melbourne, AU
Posts: 232
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[QUOTE=sportscrazed2;2383759]this is after 6 days in fermenter. QUOTE]

I defy anyone to take a sample after 6 days ferment and tell me it's something they would use to convince others that homebrewing could produce high quality beverages comparable to commercially available product.


6 days. At 6 days your yeast is probably going crazy, having doubled/tripled/whatevered its population. You basically tasted apples that are being deliberately rotted inside a glass of yeast starter. Even a yeast starter on its own is not a pleasant drink you'd offer to your guests before dinner.

Important for you to sample all the way through ferment to understand the proceses as intuitively andtactiley as possible but don't judge a finished product that can take months to come good after 6 days.



 
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