I have brewed about 10 ciders now. 9 of the 10 brewed have been pretty good, but they all have some slightly weird initial bite(taste). I don't want to say its a funk taste, but it isn't a super clean or crisp taste. After the first glass you don't notice it as much. And no matter what yeast I use, they all seem to have it. Anyone have any ideas?
Usual Recipe
I use Costco Organic Apple Juice or Motts.
1-3 Cans concentrate apple or apple raspberry juice.
1-4 Cups White or Brown Sugar
Yeast Nutrient
Tried everything from wine yeast to champagne yeast.
(Usually melt sugar in juice, wait for temp to drop and pitch yeast.)
Ferment 7-15 days, then cold crash 1 -2 times for 2 weeks or more.
Generally temps don't get higher than 75 on fermenting.
Usual Recipe
I use Costco Organic Apple Juice or Motts.
1-3 Cans concentrate apple or apple raspberry juice.
1-4 Cups White or Brown Sugar
Yeast Nutrient
Tried everything from wine yeast to champagne yeast.
(Usually melt sugar in juice, wait for temp to drop and pitch yeast.)
Ferment 7-15 days, then cold crash 1 -2 times for 2 weeks or more.
Generally temps don't get higher than 75 on fermenting.