Cider yeasty taste

[alemdareyiz]

Hello, I have brewed a batch of Cider with wild apple yeast and fermented it for almost 2 weeks. Last couple of days there were almost no bubbles so I decided to bottle them today. While I was bottling I tasted and smelled it a bit but it has really yeasty flavor and it looks cloudy. The apple flavor can still be felt but yeast is much stronger. Now I've done bottling. I'm planning to let it age for 1-2 weeks in bottles. Do you think that yeast flavor will go away or did I do something wrong. (I know many of you would suggest brewing yeasts but they're hard to reach where I live. So I'm trying to use wild yeasts.)

 

[dawn_kiebawls]

Did you check to make sure the FG had stabilized? The airlock is NOT an indicator of whether or not fermentation is done, a hydrometer needs to be used. Did you co-pitch another strain of manufactured yeast?

Wild yeasts are typically slow eaters and I fear that there is still activity going on in your bottles. Since wild yeasts are such slow workers many people will allow to ferment for 8, 10 or 12 months.

I can't say whether or not the yeasty flavor will fade out, but I would recommend to allow it the 1 week or so to carbonate. Keep a close eye on carbonation levels and once it gets to where you want, refrigerate and drink them pretty quickly. If the bottles start gushing when you open them there is definitely work still being done inside the bottle and bottle bombs can become a real risk. Cheers!

 

[alemdareyiz]

Did you check to make sure the FG had stabilized? The airlock is NOT an indicator of whether or not fermentation is done, a hydrometer needs to be used. Did you co-pitch another strain of manufactured yeast?

Wild yeasts are typically slow eaters and I fear that there is still activity going on in your bottles. Since wild yeasts are such slow workers many people will allow to ferment for 8, 10 or 12 months.

I can't say whether or not the yeasty flavor will fade out, but I would recommend to allow it the 1 week or so to carbonate. Keep a close eye on carbonation levels and once it gets to where you want, refrigerate and drink them pretty quickly. If the bottles start gushing when you open them there is definitely work still being done inside the bottle and bottle bombs can become a real risk. Cheers!

Thank you for the reply. Unfortunately I don't have those tools to check what you said. What should I consider about bottle bombs? Is it possible to hurt myself or sth?

 

[dawn_kiebawls]

Bottle bombs can be dangerous. Essentially, since there is (possibly) still fermentation taking place in the bottle there could be more CO2 pressure built up than the bottles can handle. I would store them in a big plastic box, if possible, while they carbonate just to make cleaning up easier if a bottle or two pops.

Refrigerating them once carbonated will greatly slow down any yeast/bacterial activity in the bottle and give you longer to drink them (but should still be consumed fairly quickly) and also help a little bit to prevent bombs. If you want to store them at room temperature for a longer period of time I would recommend pasteurizing the bottles once they are carbonated to the level you like.

Hope this helps!

 

[dmtaylor]

Fermentation wasn't done. Your bottles are likely to gush or explode. Patience is key. I let my ciders ferment for at least a couple of months before bottling. Not weeks. Months. Patience. Put those back into a fermenter for a while yet. Refrigeration will NOT stop the fermentation!!!!!!