problem from aging in plastic?

[GeneDaniels1963]

I just opened a 1 gal bottle of cider that had aged 3-4 months in a plastic apple juice bottle. It is slightly "vinagery." Not bad, but enough to make me want to avoid this in the future. This is the first time I've had such a problem, but it is also the first time I have left anything in plastic longer than time to ferment.

I read somewhere that even food grade plastic is O2 permeable? But if so, how can you keep juice in it for months on end?

 

[Dland]

Most plastic bottles are somewhat O2 permeable. Also, with age and acidity, they will break down, releasing chemicals into contents. I recommend glass bottles or stainless steel kegs.

Back when I spent a lot of time in VT, I used to make hard cider in Canadian whisky barrels, and bottled all the contents, mostly sparking, in champagne bottles. It was a lot of work, but it aged well. Some of the cider/meads even improved over the course of couple years.

 

[dmf38]

I age mine in PET plastic carboys for a year, and never had any problems. It's ok to use plastic if it says PET on the bottom.

 

[kh54s10]

I feel the problem is not fully related to the plastic, but yes PET is better than HDPE. Avoid any other designations.

I have kept wines in PET carboys for that long or longer without issue.

 

[bmd2k1]

Having just started making cider last Dec 1st....all of mine goes right back into the 1gal plastic jugs the juice came from and I haven't had any issues to this point. Mine all go right into fridge after cold crashing primary & racking.

Cheers & Good Luck [emoji111][emoji111]

 

[MindenMan]

I have reused the plastic jugs the juice originally came in and have had no ill effects

 

[AZCoolerBrewer]

Brülosophy found a significant result when fermenting in glass vs. plastic. I think that it may have been a first order error, but the results are very provocative. http://brulosophy.com/2016/05/16/fe...stic-pet-vs-glass-carboy-exbeeriment-results/

 

[GeneDaniels1963]

I think I have figured out the problem with that batch. I used some marshiano cherries to try to add cherry taste, and I think they had been contaminated by "little fingers." That would explain why only that batch turned off.

A related question. Since the cider is "vinagary," does it still have alcohol? It seems to have a little when I drank a glass. Anyone know?

 

[Dland]

The change form alcohol to vinegar is a gradual process, so yes, it could taste vinegary and have some alcohol.

 

[GeneDaniels1963]

The change form alcohol to vinegar is a gradual process, so yes, it could taste vinegary and have some alcohol.

Thanks, I guess I need to finish it off quickly

 

[Dland]

Thanks, I guess I need to finish it off quickly

Or let it go all the way over and use it in salads and other cooking. At some point the vinegar gets a little much, but there are some old re hydration drinks that were commonly made, in part, by old vinegary cider or beer. Check out switchel:

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&uact=8&ved=0ahUKEwjemvKS66TcAhVKTd8KHTq3DLQQFggvMAI&url=https://en.wikipedia.org/wiki/Switchel&usg=AOvVaw11wpkNgoiJgXvud_1b9pK5

The good stuff probably still had some alcohol in it.

 

[GeneDaniels1963]

Thanks! That is a very interesting link

 

[MindenMan]

The Spanish drink a Sidre that is on the edge of being a vinegar, and they pour it through the air from the carafe to each individual cup. This process takes a lot of the vinegar "edge" off as it aerates while falling at least two feet during the pouring and the splashing into the cup.