Hasso
Member
I've tried messing around with ciders every now and then using desert apples. Recently, I found a local orchard with traditional Cider apples, an picked 140 pounds of of apples. Varieties used were Kingston Black, Brown Snout, Ashmead's Kernel, Kermerien, and Frequin Rouge, in a ratio of 1:1:1:2:1. This yielded about 4.5 gallons of juice, at ~4.0 Ph, and 1.050 SG. See pictures. This was does with two campden tablets, yeast nutrient, and Lalvin D47. Juice was allowed to stand after being dosed with Campden, and the yeast pitched afterwards. I saw very little obvious activity over the next few days, and so stuck it into a dark cool corner until this evening, when I racked it into another fermenter. The current gravity is about 1.000, and it has a vague odor of vinegar. I found out later than campden tablets are meant to be added at higher ratios than expected (I can't defend misreading the directions that badly). I really am unsure about this batch, or if it's even safe to drink at this point, given that the amount of campden was manifestly insufficient, and the PH was above the norm. Any thoughts on process fixes or how to move on with this? Dump it? Let it rest and carbonate it -- thoughts?