brill
Member
My buddy had a pear tree with these tiny, hard nasty pears that make your mouth pucker beyond belief. As we were gathering a bunch of apples at the time to make cider, I decided to get half a bushel of pears and try pear cider. As expected, the pear cider was just as gross as the pears, bitter, acidic. You couldn't even swallow. SO I decided to ferment it.
The primary was a beautiful, clear, amber that looks like liquid light. When we reracked it, we tasted it. It was like drinking throwup. It burned your throat on the way down. So we figured we'd let it finish in the secondary, then bottle it and let it sit around for fifty years. Well, sitting in the dark closet in the primary, the liquid somehow turned gelatinous. At the beginning of February, I pulled the cork, smelled it (nasty) and dumped it out after taking these photos of the gelatin that formed beneath a layer of liquid.
What the could have possibly happened? I assume it had something to do with how bitter and acidic the cider originally was. I've never had a batch of anything go sour or get screwed up before.
- Jake
The primary was a beautiful, clear, amber that looks like liquid light. When we reracked it, we tasted it. It was like drinking throwup. It burned your throat on the way down. So we figured we'd let it finish in the secondary, then bottle it and let it sit around for fifty years. Well, sitting in the dark closet in the primary, the liquid somehow turned gelatinous. At the beginning of February, I pulled the cork, smelled it (nasty) and dumped it out after taking these photos of the gelatin that formed beneath a layer of liquid.
What the could have possibly happened? I assume it had something to do with how bitter and acidic the cider originally was. I've never had a batch of anything go sour or get screwed up before.
- Jake
