bergman1118
Well-Known Member
I made a batch of Ed Wort's Apfelwein for the first time the other day, and everything is going nicely.. fermentation has been going strong for a few days now. My only concern is, 2 of the 10 bottles of Apple Juice I used (grocery store was out of 1 gal AJ, so i had to buy 10-64 oz bottles ) contained calcium lactate (even though the labels were all the same!). Someone else made a post regarding this and its effect on the yeast (which I may add it definitely has had no ill effects, the fermentation looks strong), but my concern is its effect on the TASTE of the finished product...
it seems to me that the presence of calcium lactate may provide the potential for a reaction to occur forming lactic acid, and thus causing a sour taste... although this is just speculation, it seems possible. a guy in the huge apfelwein thread complained of a sour taste when using apple juice w/ calcium lactate (https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/index248.html#post489699, last post on that page).. I was just wondering if anyone else ran into this problem, or has any insight..
it seems to me that the presence of calcium lactate may provide the potential for a reaction to occur forming lactic acid, and thus causing a sour taste... although this is just speculation, it seems possible. a guy in the huge apfelwein thread complained of a sour taste when using apple juice w/ calcium lactate (https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/index248.html#post489699, last post on that page).. I was just wondering if anyone else ran into this problem, or has any insight..