sportscrazed2
Well-Known Member
this is after 6 days in fermenter. i took a sample from the spigot and it tasted horrible and was yellow. is this normal? did i most likely get a lot of yeast in it?
This is important.Smells horrible... like what sort of horrible?
Vinegary?
Moldy?
Bready/yeasty?
Sulphury?
Hi Sportscazy2
I am new to the forums but I have made wine and cider on and off for years.
If you put it through a press then it will clear fairly quickly (that is usually what I do) but this years I did a short cut and minced the apples then started it on the mush for 4 days.
When it was less foamy I put it through a nylon bag and into a bucket with an airlock.
Thatwas about 27th Oct and it's still bubbling well. I rather expect it to take much longer to clear than the juice which was pretty clear in a couple of months..... we shall see.
this is after 6 days in fermenter. QUOTE]
I defy anyone to take a sample after 6 days ferment and tell me it's something they would use to convince others that homebrewing could produce high quality beverages comparable to commercially available product.
6 days. At 6 days your yeast is probably going crazy, having doubled/tripled/whatevered its population. You basically tasted apples that are being deliberately rotted inside a glass of yeast starter. Even a yeast starter on its own is not a pleasant drink you'd offer to your guests before dinner.
Important for you to sample all the way through ferment to understand the proceses as intuitively andtactiley as possible but don't judge a finished product that can take months to come good after 6 days.
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