Recent content by cider_erp

Just wanted to update. The apfelwine has lost much of the off flavor, though it's still quite harsh. What prompted the update, though, was a bottle of "Samuel Smith's Organic Cider" which has the same foul flavor as my apfelwine, which was brewed from Whole Food's Organic Apple Juice. The more...

How long has it been bottled? I know this recipe is supposed to be good to drink right away, but I found that it was watery and hot a month after bottling. I was so disappointed that I gave up the idea of being able to make a drinkable homebrew. However, tried it again after 3 months, it's...

879 + ~5 = 884 Used 4 gallons of juice, but I think my grains sucked up some of the water. Doesn't look like a full 5 in the carboy. Also used dark DME instead of amber because I forgot the recipe at home .

I think that freezing perhaps doesn't kill yeast dead, but that cold temperatures cause it to fall dormant. The commercial yeasts (as in beer) don't wake up again (unless prodded), but natural yeasts found in cider are very vigorous - unpasteurized cider will spontaneously ferment in the fridge...

Check the label again. If they came from a store rather than a farm, they're pasteurized.

After some consideration (and some tostitos) I have decided the off flavor is exactly "corn chip burp" flavor. Quite possibly could also be described as "soggy cornflakes" Not sure that helps narrow it down. I will bottle a remaining cider shortly that is still in primary, so should hopefully...

I've some ed's apfelwine (montrechet) from commercial pasteurized glass bottle cider crashed at 1.05 and some local unpasteurized plastic jug cider allowed to ferment to 1.15 with natural yeast. Both ciders were fermented in 80 degree ambient temp. The apfelwine was aged for 3 weeks in...