Autolysis good or bad?
- Thread starter Klickitat
- Start date
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CKuhns
Everything learned in Kindergarten still applies!
No, not weird at all. I think the flavor released depends upon the yeast and amount of time it sets on the cake. If you found a practice that works for you and one (or more) yeast you like then enjoy your cider and keep at it!
Some lees (trub) don't taste all that bad with a lengthy contact, and some may be good (like you've found). That doesn't mean it's autolyzing yeast though.
There are some yeast strains that are particularly suited for aging sur lie (on the lees), but those wines are stirred to keep the yeast from rotting during the aging. Some strains are extremely unpleasant in the same conditions, though.
Autolysis has a fecal rotten smell and taste when really present. I doubt it would be enjoyable! In a smaller amount, when it's just starting, it's a yeast "bite" (fairly 'meaty' like hot dogs) that is not pleasant either but not as bad as sulfury manure.
There are some yeast strains that are particularly suited for aging sur lie (on the lees), but those wines are stirred to keep the yeast from rotting during the aging. Some strains are extremely unpleasant in the same conditions, though.
Autolysis has a fecal rotten smell and taste when really present. I doubt it would be enjoyable! In a smaller amount, when it's just starting, it's a yeast "bite" (fairly 'meaty' like hot dogs) that is not pleasant either but not as bad as sulfury manure.
