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Old 11-29-2008, 05:01 PM   #1
Oct 2006
Posts: 18

I bottled my cider today and noticed it had an off smell... kindof smelled like cloves to me, but I don't like clove so to me it's a bad smell. It didnt taste bad but the smell kindof ruined the experience. I didnt use any spices or anything.

This is a second batch that was stared using the lees leftover after bottling my first batch of Ed Wort's. The first batch used commerical apple juice (which turned out great), while the second batch used cider. I am using champagne yeast.

Could this smell be caused by using the leftover lees from the first batch? Or could it be caused by the fact that the second batch fremented at a cooler temperature and at a slower rate?

Any ideas?

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Old 11-29-2008, 08:32 PM   #2
May 2008
Posts: 2,274
Liked 9 Times on 9 Posts

Not really certain, but cooler temperature and at a slower rate usually means fewer esters so less smells.
Is fermentation completly finished and the cider clear? I am thinking that maybe the yeast did not finish conditioning the cider.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

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Old 11-29-2008, 08:55 PM   #3
Tenchiro's Avatar
Jun 2007
Providence, RI
Posts: 2,973
Liked 6 Times on 6 Posts

Certain stains of yeast will develop clove esters at lower temps, but mostly Bavarian or Hefeweizen strains. What yeast were you using?

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