Get ready for a long post. To start, I want to make it clear I'm not blaming the recipe or it's maker cuz I'm probably gonna try again.
Ok, I posted once before that I tried following http://www.homebrewtalk.com/f81/drun...-cider-287701/
and had some issues http://www.homebrewtalk.com/f12/chec...dients-308133/
Long story short, I used some chocolate powder that had maltodextrine in it and ended up with a gravity much higher than expected. Here's the full recipe.
1 gallon froofy “all-natural” apple juice (I really only wanted the glass jug for small batches!)
1 1/8 cup light brown sugar
~½ cup granulated sugar
4 Tbsp Stephens dark hot chocolate powder
1 tsp ground nutmeg
1 stick cinnamon
½ tsp pectic enzyme
1/8 tsp wyeast yeast nutrient
1/3 pack Nottingham
Fermentation room temp: 63-64.
Removed about ¼ gallons from the jug, boiled with cinnamon, sugars, chocolate powder, nutmeg, pectic enzyme, yeast nutrient for ~ 5 minutes then fished out the cinnamon. Poured this back into jug, pitched.
Now, this bubbled away for over a month. I didn't post, and tried not to worry cuz I know it doesn't mean it's still in active fermentation. Also there was a weird thick kreusen (which was soft) floating on it the whole time. Well, today I was racking another cider and figured since I had stuff out and some sanitizer mixed up I'd draw a sample.
The sample came out almost an orange color, completely opaque, and had weird multicolored floaties in it. Gravity measured at 1.007. Then I took a sip. A teeny tiny, careful sip. And nearly puked. It actually tasted kinda like vomit, only worse, if that's possible. Like a bad puke after a cheap vodka binge. It was just disgusting. I somehow forced myself to take another and it was just as bad, so I threw it all out. I wish I'd gotten a picture of the floaties. I did get a crappy one of the kreusen. I don't want to be the first to use the I word, but you guys gotta tell me what happened here.