Pghhopgrower
Member
I have 5 carboys going with 5 different recipes in them, because I got excited when I first started and went a little over board but that's okay. I bottled one that I started about 2 months ago. It was very dry almost like a dry white wine but was still drinkable, it was also just bare bones 5 gal. Cider, champ yeast, only a pound of corn sugar that was it. Drinkable but not the best.
I bottled a second yesterday, but it had quite a vinegar-y scent, which was strange to me because there was a lot more sugars in the one to sweeten it. So enforce bottling I added apple concentrate and xylo sweet to sweeten it up, and sugar to sparkle it. Any suggestions on how to keep that vinegary taste out of the next one? Should I sit it longer? Or go through a second fermentation?
I bottled a second yesterday, but it had quite a vinegar-y scent, which was strange to me because there was a lot more sugars in the one to sweeten it. So enforce bottling I added apple concentrate and xylo sweet to sweeten it up, and sugar to sparkle it. Any suggestions on how to keep that vinegary taste out of the next one? Should I sit it longer? Or go through a second fermentation?