Originally Posted by smallsc111
I used Montrachet yeast and it fermented at approximately 72 degrees. Input welcome.
I'd say it was the temp & the yeast. Active fermentation temps CAN
be as much as 10* higher than the ambient air temp. While the yeast pkg might say it's good up to 80*F, it's entirely possible that the yeast produced some off flavours. D-47 tends to produce fusels at the higher end of it's rated temp window, so it's possible.
This is just a guess though, as I don't know your recipe or procedure for this cider. I've never encountered "smoky" flavours in a cider before, but everyone's taste perceptions are a little different. Could be it's just young cider. If you post your recipe we'll be better able to offer advice. There is 1 thing though: DON'T DUMP IT. You'd be surprised at what a little aging can do for a cider.