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Old 10-23-2012, 06:01 PM   #1
apocalikik
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So I made some cider about a week ago or perhaps it is an apple wine now? Regardless it tastes faintly of olives no apple taste whatsoever. Should this taste mellow in time? I hear this is due to aldehydes in the cider, is this dangerous? Any help or advice would be appreciated.

 
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Old 10-23-2012, 06:03 PM   #2
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What was your recipe? How long has it been fermenting?

Some of the stronger ones will take time to mellow out and taste good. Especially higher proof apple wines.
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Old 10-23-2012, 06:09 PM   #3
Cambone
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Slightly related, I brewed a mead that had the exact odor/taste you are describing: it was distinctly olives. After about 8 months the olive taste was no longer present and left behind a wonderful mead.

Speaking of that, I have to bottles left about to hit the two year mark, I should dig those out
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Old 10-23-2012, 06:10 PM   #4
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The olive taste will mellow with time. Not much you can do about it for this batch. On your next one watch your fermentation temperature. A swap cooler will help:
http://woodlandbrew.blogspot.com/201...mp-cooler.html
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Old 10-23-2012, 06:45 PM   #5
UlyssesGrant
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Just tell people it's 'olive wine'.

 
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Old 10-23-2012, 10:53 PM   #6
apocalikik
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Heh I'll just mix it in with a martini. Extra virgin olive alcohol. I have no idea what my temp was, it was room temp so close to 70 I presume? Only fermented for 5 days then cold crash for 2-3 days, then bottled with some sugar for sweetness. Didn't carb up hardly at all so I'm assuming the yeast are all gone or atleast dormant. But yeah...definitely olive tasting so weird.

 
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Old 10-24-2012, 11:59 AM   #7
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Your dactyl rest may have been too short, and the fermentation temp was definitely high. As for the carbonation, give it time. It will take about 2 weeks out of the fridge followed by one week in the fridge to get it where it needs to be.
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Old 10-24-2012, 12:16 PM   #8
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I get the hint of "green" olive associated with things fermented with honey.. haven't picked up any in ciders before.. I've been looking into this for a couple years because of a couple friends homebrews I can pick it out in and he likes to use allot of honey..
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Old 10-24-2012, 12:24 PM   #9
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My wife picked out the green olive taste on one of our beers recently. The two differences between that one and the other six or so beers I have made recently is that one was from extract, and the fermentation temperature may have passed 80. So I attributed it to the temperature, but maybe the malt extract has similar properties to honey? Although that doesn't explain the taste in the cider.
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