I was at the farmer's market this weekend and found an orchard selling fresh cider, pasteurized of course. I bought some, added brown sugar, and pitched some White Labs Cider Yeast. 2 days later it seems to be fermenting well, but man does the air bubbling through the airlock stink!
Is this normal for this yeast?
Since I've got two batches of cider going it's crossed my mind that I could end up with cider vinegar. Especially with the one smelling like it does. The one I used ale yeast in smells great however. So....
Exactly was causes cider to turn to vinegar and how do I avoid it?
Primary 1: PawPaw Wheat
Primary 2 Air
Secondary 1: Experimental Wild Beer
Secondary 2: Backyard Blackberry/Grape Wine
Bottled/Drinking: Spiced Belgium Ale, Pumpkin Ale, and a variety of cider, mead and farmhouse wines
On Deck: Coffee Porter?