Acid blends as preservatives

[mischief]

I've made a few batches of cider, using several recipes. So far, the first month out of the bottle is tasty (or at least not gross), but as it ages it takes on a rotten after taste. I was told to check the bottles and make sure they are sealing, and try adding a small amount of acid blend as a preservative.

Anyone ever heard of this or tried it? Any suggestions?

 

[NWernBrewer]

I don't know about acid blends - but oxygen absorbing caps could/should help some. The rotten flavor may be mustiness from the oxidisation of the cider and by blocking /slowing o2 transfer it will keep longer. Are you storing these at cellar temps?

 

[RodfatherX]

Are you using preservative free juice? Try getting the stuff that has Ascorbic acid as the only preservative. Or you can add the Ascorbic acid (vitamin C) on your own.

 

[homebrewer_99]

The mustiness may also be lingering sulphur from the yeast...

 

[Loweface]

Still or sparkling? With still you can add perservatives like K-sorbate. Would you degass like with wines?

 

[Yooper]

I never heard of using acid blend as a preservative- I use a campden tablet (dissolved in a little hot water) at every other racking and at bottling. This helps preserve the cider/wine, and helps keep it from oxidizing during bottling, too, when exposed to oxygen.

Edit- I just noticed that the original poster posted this in March. Probably not really helpful now!

 

[RodfatherX]

LOL dang answered threads.

 

[Amiaji]

Edit- I just noticed that the original poster posted this in March. Probably not really helpful now!

There has been lots of dug up threads last 2 days.