Oh no...

So, I looked in on my black-cherry Apfelwein today, and see this staring back at me:



No bueno? Me no gusta...

 

Are you fermenting in an ash tray??

And congrats, seal her up and give it a year or so...

 

I haven't even got this off the lees/yeast yet!

BTW, I ferment using the Mr. Beer kegs. I don't use Mr. Beer ingredients, mind you, I just like the size & the fact that I have the ability to control temps using a cooler & frozen water bottles.

 

So I was messing around with this a little more, since... well, anyway...

OG was 1.060, champagne yeast got it down to 0.992 for an ABV of 8.925%. It is very dry, and tastes nothing of apples nor black cherries. It tastes like wine. *duh*

I honestly have had much worse-tasting "mature" wines (think Gallo) so if an infection like this isn't harmful to a person, I might just drink this up and call it a learning experience.

 

I always say if its drinkable, go for it abs nust take good notes. Plus if you let it condition for awhile it could be really goodn

 

Yeah, but what if this wild infection makes it go bad?

Well, after two glasses, if I have the trots tomorrow, I'll know something is up.

 

True. You may have to make some quick trips to the can, but thats the price of experimentation! Good luck, and dont get too daring!

 

I thought the same thing and then I saw the response about the Mr Beer LBK and remembered they did look like ashtrays around the top of the LBK where you fill/pitch the yeast!
Funny..That is indeed infected with something. Could get better or worse and may indeed give you the trots should you decide to consume it.
Let us know what happens with it.

 

He ded.

No, really, I am fine. Seems OK as of now... so, how does one know when an infection has run its course in a brew?

I need to get this out of the LBK and into something else, too. If for no other reason that to get it off the yeast/lees. If only I had one more 1-gallon apple cider jug...

 

I would probably bottle this and pasteurize, if you pasteurize then it will kill the infection and the yeast so it would have to be still. But it's better than having bombs, or it turning into vinegar.

 

Would pasteurization affect further aging?