Hey all,
Started my 1st cider batch of 2010 -- I just couldn't wait till the good apples started coming out of the apple orchards....
so Sunday I started a 4-gallon batch of "Store bought apples" cider -- various flavors of bag apples... Mostly Gala, Ginger gold whatever other apples were laying around the house...
I used ground up apples + Campden tablets Saturday night.... dumped the Pectic enzyme and yeast nutrient yesterday night... Tonight, I was going to pitch yeast.....
Come home from work... Get out my big spoon and give 'er a Stir.... Sniff sniff.... Hmmm... What's that smell.....
Bleah! Vinegar!
I am pretty surprised that it would kick over this fast -- and in spite of Campden tablets.....
Still pitched "Yeast" but I pitched Fleichmann's bread yeast instead of Nottingham.... No sense using up my good Cider yeast when the Vinegar nasties don't care whether it is Bread yeast or Nottingham....
I am actually kinda curious about how this will come out.... I am going to see if I can find some crabs and Yard apples to give it a little "Kick"... as those store bought apples were pretty bland....
So.... how did it come out when you guys did the same?
Thanks
John
Started my 1st cider batch of 2010 -- I just couldn't wait till the good apples started coming out of the apple orchards....
so Sunday I started a 4-gallon batch of "Store bought apples" cider -- various flavors of bag apples... Mostly Gala, Ginger gold whatever other apples were laying around the house...
I used ground up apples + Campden tablets Saturday night.... dumped the Pectic enzyme and yeast nutrient yesterday night... Tonight, I was going to pitch yeast.....
Come home from work... Get out my big spoon and give 'er a Stir.... Sniff sniff.... Hmmm... What's that smell.....
Bleah! Vinegar!
I am pretty surprised that it would kick over this fast -- and in spite of Campden tablets.....
Still pitched "Yeast" but I pitched Fleichmann's bread yeast instead of Nottingham.... No sense using up my good Cider yeast when the Vinegar nasties don't care whether it is Bread yeast or Nottingham....
I am actually kinda curious about how this will come out.... I am going to see if I can find some crabs and Yard apples to give it a little "Kick"... as those store bought apples were pretty bland....
So.... how did it come out when you guys did the same?
Thanks
John