garethliam
Active Member
- Joined
- Jan 13, 2013
- Messages
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Hi,
So, here is a puzzle. I'm aging a hard cider in two secondaries but they look completely different even though they started out in the same fermenting vessel.
I started out with 2.5G of farm-fresh apple cider (no preservatives added) fermenting in a 3G glass carboy, and after 3 weeks transferred it off of the yeast cake into two 1G carboys. The only other addition to the cider was about 1/2 lb of honey, and I'm using a dry champagne yeast. It's a month later and one has cleared perfectly, the other is cloudy-yellow in color.
There's a slight difference in taste, the yellow one has definitely more sourness to it. Anything to be concerned with? Maybe when transferring one ended up with more yeast in suspension or a greater concentration of sugars?
So, here is a puzzle. I'm aging a hard cider in two secondaries but they look completely different even though they started out in the same fermenting vessel.
I started out with 2.5G of farm-fresh apple cider (no preservatives added) fermenting in a 3G glass carboy, and after 3 weeks transferred it off of the yeast cake into two 1G carboys. The only other addition to the cider was about 1/2 lb of honey, and I'm using a dry champagne yeast. It's a month later and one has cleared perfectly, the other is cloudy-yellow in color.
There's a slight difference in taste, the yellow one has definitely more sourness to it. Anything to be concerned with? Maybe when transferring one ended up with more yeast in suspension or a greater concentration of sugars?
