Brew tastes like CLEAN socks

[ConfusedBoozeHound]

This is driving me a little crazy.

So I use a water/sugar mash with turbo yeast. Very basic. It should have little if any flavor but the flavor I consistently get is that of clean socks. Cottony really. I don't get much of a drying effect in the mouth, so it's not the alcohol content as far as I can tell.

I don't mind it personally, but I was considering taste-testing it and I imagine other people will mind.

Does anyone know why this is happening? Alternatively, is there an extract or something of that nature I can add to mask it?

 

[rmr9]

Are you just adding sugar, water and yeast? If so, it may be that there is nothing there to taste if that makes sense. Just water with alcohol. Also could be a lack of nutrients for the yeast resulting in off flavors.

 

[Gilbert Spinning Horse]

When you get out of prison get yourself a beer making kit mate.

 

[Miraculix]

Turbo yeast contains artificial nutrients, you're likely to be tasting these.

 

[z-bob]

I think you're tasting the yeast. Even if it doesn't have much taste, there is nowhere for any off-flavors to hide.

What exactly are you going for, club soda with a little vodka? (you'll have to add a pinch of I think baking soda for that.) You might need to filter it to get it really clean.

 

[Dr_Jeff]

The good side of it is, it doesn't taste like dirty socks.

 

[ConfusedBoozeHound]

Are you just adding sugar, water and yeast? If so, it may be that there is nothing there to taste if that makes sense. Just water with alcohol. Also could be a lack of nutrients for the yeast resulting in off flavors.

Yes. Just those, except the yeast is turbo yeast which if I'm not mistaken has it's own nutrients. I'll look up yeast nutrients and try some experimentation. Although do you have any ideas on what nutrient(s) might be missing?

I think you're tasting the yeast. Even if it doesn't have much taste, there is nowhere for any off-flavors to hide.

Turbo yeast contains artificial nutrients, you're likely to be tasting these.

Do you think adding a small amount of fruit while brewing or adding some fruit juice or extract after would help? I've tried adding soda after and the soda actually separated from the mixture and settled at the bottom. It was not pleasant.

What exactly are you going for, club soda with a little vodka? (you'll have to add a pinch of I think baking soda for that.) You might need to filter it to get it really clean.

Right now it's about removing variables, as I've had issues with bad-tasting ciders and rhino farts in the past. It's also about minimizing cost. Think "hillbilly wine" or "poor man's vodka".

 

[MHBT]

You use nutrients? For something like that id think you’d a need staggered nutrient addition or at least an initial dose, hey at least it doesn’t taste like dirty socks and maybe just needs to sit longer? best of luck

 

[Dr_Jeff]

Yes. Just those, except the yeast is turbo yeast which if I'm not mistaken has it's own nutrients. I'll look up yeast nutrients and try some experimentation. Although do you have any ideas on what nutrient(s) might be missing?




Do you think adding a small amount of fruit while brewing or adding some fruit juice or extract after would help? I've tried adding soda after and the soda actually separated from the mixture and settled at the bottom. It was not pleasant.



Right now it's about removing variables, as I've had issues with bad-tasting ciders and rhino farts in the past. It's also about minimizing cost. Think "hillbilly wine" or "poor man's vodka".

The Rhino farts are usually/typically from a lack of nutrients.
Some juice would likely help, yes.

As for nutrients, Fermaid-O, Fermaid-K, or Fermax are all good choices.
Bulk bags are cheap enough, just pick one.
Staggered additions are best.
TOSNA 2.0 is what many use for making mead, a similar process might work for you as well.

Ciders that ferment dry, many consider bad tasting.
One needs either more sugar that the yeast can handle, or back sweeten when it is done to compensate.
If you choose to back sweeten, it is a good idea to stabilize it first or the yeast will continue to "munch" on the new sugars.

 

[bracconiere]

This is driving me a little crazy.

So I use a water/sugar mash with turbo yeast. Very basic. It should have little if any flavor but the flavor I consistently get is that of clean socks. Cottony really. I don't get much of a drying effect in the mouth, so it's not the alcohol content as far as I can tell.

I don't mind it personally, but I was considering taste-testing it and I imagine other people will mind.

Does anyone know why this is happening? Alternatively, is there an extract or something of that nature I can add to mask it?

Urea.....

 

[ConfusedBoozeHound]

I've got quite a bit to chew on here and try. I'll come back to the thread once I've had a chance to try a few batches with results.

Urea.....

I didn't even realize this was a common ingredient in turbos (my turbo doesn't include an ingredients list). Definitely something to get out of my brewing process.

 

[MHBT]

Ciders that ferment dry, many consider bad tasting.

I agree on that, i made brut dry one in hopes of making a sparkling wine type one, disgusting, undrinkable im just leaving the bottles alone for a few years, its a mini small batch 4-22oz bottles so not a big loss

 

[Dr_Jeff]

I agree on that, i made brut dry one in hopes of making a sparkling wine type one, disgusting, undrinkable im just leaving the bottles alone for a few years, its a mini small batch 4-22oz bottles so not a big loss

I'm not sure that time will help.

 

[MHBT]

I'm not sure that time will help.

Yeah i agree, but the closed bottles are not bothering me just sitting there, they really bother me when i open them though might be ok in a marinate or something like that or throw some vinegar mothers in a turn it to vinegar

 

[z-bob]

I agree on that, i made brut dry one in hopes of making a sparkling wine type one, disgusting, undrinkable im just leaving the bottles alone for a few years, its a mini small batch 4-22oz bottles so not a big loss

What exactly did you do? I make dry sparking cider using cheap store-bought apple juice all the time. It turns out good. (perhaps dryer than you'd like, but you can fix that with Splenda, or add a little simple syrup to your glass when you drink it) I use white wine yeast, and I add yeast nutrients and just a little sugar. It doesn't really need the sugar, apple juice has enough sugar on it's own, but I like a little more. If you add a *bunch* of sugar you'll ruin it.

 

[MHBT]

What exactly did you do? I make dry sparking cider using cheap store-bought apple juice all the time. It turns out good. (perhaps dryer than you'd like, but you can fix that with Splenda, or add a little simple syrup to your glass when you drink it) I use white wine yeast, and I add yeast nutrients and just a little sugar. It doesn't really need the sugar, apple juice has enough sugar on it's own, but I like a little more. If you add a *bunch* of sugar you'll ruin it.

That’s exactly what i did, cheap apple juice, staggered nutrient addition , ec 1118 yeast and some table sugar to boost OG, i did add some sodium metabisulfite though maybe that caused a problem Just has a bad bitter aftertaste, i was thinking of things i can do besides dumping maybe just add fresh apple juice to the glass and make very weak “ cocktails” or add to a cooler of sangria and as you mentioned probably either too much sugar ot the metabisulfites only 4 22’s so no big deal cheers

 

[MHBT]

What exactly did you do? I make dry sparking cider using cheap store-bought apple juice all the time. It turns out good. (perhaps dryer than you'd like, but you can fix that with Splenda, or add a little simple syrup to your glass when you drink it) I use white wine yeast, and I add yeast nutrients and just a little sugar. It doesn't really need the sugar, apple juice has enough sugar on it's own, but I like a little more. If you add a *bunch* of sugar you'll ruin it.

also adding the smb was a stupid thing, i was flip flopping between still or sparkling then decided still so I added smb to help prevent oxidation then like a moron changed my mind to sparkling and added a few carb caps at bottling even though the yeast is probably done

 

[lumpher]

You can add in some powdered Koolaid or other powdered juice additive to flavor it. With a sugar wash and Turbo yeast, taste will definitely be off. Vodka is made by distilling, and the more it runs through the still, the cleaner it gets. Have you seen on vodka bottles where it says "Distilled 5 times", or 10 times, etc? That's to get rid of the flavor. Shine tastes nothing like what you start with.

 

[MHBT]

You can add in some powdered Koolaid or other powdered juice additive to flavor it. With a sugar wash and Turbo yeast, taste will definitely be off. Vodka is made by distilling, and the more it runs through the still, the cleaner it gets. Have you seen on vodka bottles where it says "Distilled 5 times", or 10 times, etc? That's to get rid of the flavor. Shine tastes nothing like what you start with.

If only they had poop flavored koolaid mix might cover up these off flavors

 

[z-bob]

also adding the smb was a stupid thing, i was flip flopping between still or sparkling then decided still so I added smb to help prevent oxidation then like a moron changed my mind to sparkling and added a few carb caps at bottling even though the yeast is probably done

Try it again using Cote Des Blancs yeast and only a single half-dose of nutrients added at the beginning. I usually add a cup of sugar to 4 gallons of juice. (we're still talking about apple juice, right?)

I've never liked EC-1118 yeast, but maybe that's just me.

 

[MHBT]

Try it again using Cote Des Blancs yeast and only a single half-dose of nutrients added at the beginning. I usually add a cup of sugar to 4 gallons of juice. (we're still talking about apple juice, right?)

I've never liked EC-1118 yeast, but maybe that's just me.

I dont like ec 1118 either i agree, thanks alot i will try next time, you think any juice from store is ok like motts for example or is good juice needed like martinellis?

 

[z-bob]

I dont like ec 1118 either i agree, thanks alot i will try next time, you think any juice from store is ok like motts for example or is good juice needed like martinellis?

I use Aldi or sometimes Kirkland (Costco) or Great Value (Walmart). Aldi's is consistently the cheapest; Kirkland has gotten expensive and hard to find this year.

 

[MHBT]

I use Aldi or sometimes Kirkland (Costco) or Great Value (Walmart). Aldi's is consistently the cheapest; Kirkland has gotten expensive and hard to find this year.

Appreciate ya, i am a beer brewer so dont have much experience with cider, if i was not to add extra sugar would it be similar to angry orchard type stuff? Id actually prefer a cider that you can drink a few

 

[z-bob]

Appreciate ya, i am a beer brewer so dont have much experience with cider, if i was not to add extra sugar would it be similar to angry orchard type stuff? Id actually prefer a cider that you can drink a few

Without any added sugar, it should end up about 5.5% or maybe 6%. Slightly stronger than Angry Orchard, and a lot dryer unless you add some unfermentable sugar or some other sweetener -- dry but not puckery. I like it; it's about like brut champagne with half the alcohol.

I've experimented with using cheap grape juice and diluting it with water to get to the same ABV, and it's not as good as apple but has potential if I tinker with it. (it sure looks pretty, tho')

 

[MHBT]

Without any added sugar, it should end up about 5.5% or maybe 6%. Slightly stronger than Angry Orchard, and a lot dryer unless you add some unfermentable sugar or some other sweetener -- dry but not puckery. I like it; it's about like brut champagne with half the alcohol.

I've experimented with using cheap grape juice and diluting it with water to get to the same ABV, and it's not as good as apple but has potential if I tinker with it. (it sure looks pretty, tho')

Exactly what id like

 

[ConfusedBoozeHound]

Just a quick update since it will be a while before I can try new batches: adding something to mask the flavor works but only if a lot is added. I added some lemon juice but I still get the flavor as an aftertaste. I'll experiment with other juices and extracts over time and see if it helps more.

 

[bracconiere]

Just a quick update since it will be a while before I can try new batches: adding something to mask the flavor works but only if a lot is added. I added some lemon juice but I still get the flavor as an aftertaste. I'll experiment with other juices and extracts over time and see if it helps more.

in the future look for something like this....

https://www.ebay.com/itm/165524989671?hash=item268a0ee6e7:g:VrkAAOSwo6tiofRy
i've had luck with it for apple juice...but search for something that says urea free....


and i'd describe more like chewing a niacin tablet, not clean socks......

 

[bwible]

If it tasted like dirty socks then it would be a Belgian.

 

[bwible]

Out of curiosity why are you using turbo yeast? I’ve only ever seen that in distiller recipes, washes meant to be distilled. And even in distiller forums many dislike turbo yeast.

 

[ConfusedBoozeHound]

Out of curiosity why are you using turbo yeast? I’ve only ever seen that in distiller recipes, washes meant to be distilled. And even in distiller forums many dislike turbo yeast.

It's faster and up until now I had no reason not to.

EDIT: thinking about it a little more, there was also a price component. Buying bulk yeast and nutrients was generally the same price (or lower) by weight but required a relatively greater upfront payment. Turbo yeast does not generally need to be bought in bulk to get a lower price.