Cider Bad After Primary, What Happened?

[Todd31]

Hello all...

I'm new to brewing, so please forgive and correct me if i say something inaccurate.

My first batch of cider was a brewers best kit, and it turned out pretty well. For my second batch i wanted to use a cider from a local orchard to see the difference in taste. Also, i decided to try the orchard cider without adding any other flavors, just to get a feel for what it tastes like on its own.

So, i grabbed 5 gallons of local cider that the label said was pasteurized. They also said there were no preservatives used. I left the cider on my kitchen counter and after 2 days i noticed that fermentation had started on its own. I had incorrectly assumed that pasteurized meant that all the wild yeasts would be gone. The plastic gallon jugs expanded and one blew a small hole. So, i immediately threw the cider in my fermenter and added the brewers best cider yeast.

Fast forward 2 weeks, I went to move the cider into a secondary carboy and boy does it smell and taste terrible. I wouldnt quite say its pure apple cider vinegar, but somewhere in between cider and vinegar. Wouldnt have been a contamination issue, as im fairly certain i do a good job sanitizing.

My questions as a result of this experience:

Did the fact that the cider started fermenting on its own mean that i shouldnt have tried to brew the batch?

Knowing this happened to the local cider mill's cider, would i have to use a campden tablet? or something to kill off the wild yeasts before attempting to use it in the future?

Any comments would be great.... Thanks!!!!

--todd

 

[laredo7mm]

...Did the fact that the cider started fermenting on its own mean that i shouldnt have tried to brew the batch?

Knowing this happened to the local cider mill's cider, would i have to use a campden tablet? or something to kill off the wild yeasts before attempting to use it in the future?...

I would say yes, the issue was that it started fermenting on its own and the wild yeasties were too much for the cider yeast to overcome.

I use local cider from an orchard that UV pasteurizes their cider. I don't use campden or k-meta before fermenting it. I just let it get to about 60 degrees then add pectic enzyme and the yeast. I haven't had any issues with wild fermentation.

I know many here do use something to stabilize their orchard cider before pitching the yeast, but I am not sure of the correct amount. I'm sure they will be along shortly to give some recommendations.

 

[madscientist451]

I do wild yeast and cultured yeast fermentation every year with my ciders, sometimes both in the same batch. What you may be tasting is a high acid content if mostly dessert apples were used in the "sweet cider".
I ferment my ciders at somewhat low (below 60F) temperatures over several months to avoid losing aromas and apple flavors in a fast fermentation. Two weeks would be a very fast fermentation for me.
If its done fermenting, I'd chill it down for a while to let the yeast settle out, then rack it and let it sit in a cool area for a few months. Come back to it and taste it again and see what you've got.