I started a kit beer and a kit cider at the same, at two weeks I racked them into buckets with a tap at the bottom. They tasted ok, cider was perhaps a bit sweeter than expected. Due to stupid lockdowns and postal system overload I didn't have the sugar drops on hand that I wanted, so I ended up waiting another ten days, and during that time my curiosity got the better of me. I used the tap to let out about a 1/4 glass of each, which made the airlock bubble backward just once.
Shortly after that, the cider started up bubbling again, slow (about one bubble per minute or two) but steady for what has now been four days. I took another sample and it seemed to have a veeeery slight vinegar taste, although it was also fairly fizzy so perhaps it was the carbonation. There was no temperature change and I didn't shake it around, so that couldn't have been the cause for bubbling to re-start.
Yesterday the sugar drops arrived so I bottled the beer, tasting a bit at the bottom, middle and top as I went. Bottom and middle were ok but the top couple of inches had an even more vinegary taste, definitely not just my imagination this time.
So now I'm wondering...
- is the cider now just sitting there turning into vinegar and that's causing the bubbling?
- if the bubbling is from vinegar production, why wouldn't the beer have also bubbled?
- was it relevant that I let air back through the lock, or was it just coincidental that the bubbling re-started about that time?
- is it likely that the vinegarization grows downward consistently enough that the bottles taken from the bottom and middle will be ok?
- in general, will bottle conditioning be able to do anything about acetobacter?
I think my sanitization is ok, I did a couple of other brews before this in the same manner and they were ok, but those I bottled within 48 hours of racking, not ten days.
Shortly after that, the cider started up bubbling again, slow (about one bubble per minute or two) but steady for what has now been four days. I took another sample and it seemed to have a veeeery slight vinegar taste, although it was also fairly fizzy so perhaps it was the carbonation. There was no temperature change and I didn't shake it around, so that couldn't have been the cause for bubbling to re-start.
Yesterday the sugar drops arrived so I bottled the beer, tasting a bit at the bottom, middle and top as I went. Bottom and middle were ok but the top couple of inches had an even more vinegary taste, definitely not just my imagination this time.
So now I'm wondering...
- is the cider now just sitting there turning into vinegar and that's causing the bubbling?
- if the bubbling is from vinegar production, why wouldn't the beer have also bubbled?
- was it relevant that I let air back through the lock, or was it just coincidental that the bubbling re-started about that time?
- is it likely that the vinegarization grows downward consistently enough that the bottles taken from the bottom and middle will be ok?
- in general, will bottle conditioning be able to do anything about acetobacter?
I think my sanitization is ok, I did a couple of other brews before this in the same manner and they were ok, but those I bottled within 48 hours of racking, not ten days.