thevalor
Member
I made a 5 gallon batch of cider using store-bought apple cider and champagne yeast. Mistake #1, it had potassium sorbate. However, this didn't seem to affect fermentation. Went to get supplies for secondary fermentation process and got some STAR SAN. Mistake #2, apparently, rubbing alcohol is not a recommended way to sanitize equipment. Mistake #3, additionally, tap water is not ideal for rinsing or use in an airlock. Mistake #4, I didn't add any additional sugar resulting in a very dry, low abv cider. Mistake #5 I didn't use a hydrometer to measure the cider before fermentation.
I have since measured with the hydrometer until it reached 1.000 gravity. The whole process appears to have worked despite these mistakes. Currently, I just transferred from primary to secondary fermentation. I grabbed some samples from the batch to check the progress. And here are my results: Extremely dry with barely any sugar taste, hazy but not cloudy, no signs of mold or contamination. Didn't really get any noticeable effect from the alcohol with a 3oz pour.
My Questions: The only noticeable issue is a very slight vinegar smell. The smell reminds me of a chardonnay. There is no taste of vinegar, again it taste like a dry white wine. Obviously, with the risk of contamination from improper handling, it is totally possible that the cider is progressing to vinegar, but the fermentation process and the transfer to secondary fermentation had very minimal exposure to oxygen. I think it's probably fine, but I realized I have no idea what a dry still cider is supposed to taste and smell like. Should I be worried?
I have since measured with the hydrometer until it reached 1.000 gravity. The whole process appears to have worked despite these mistakes. Currently, I just transferred from primary to secondary fermentation. I grabbed some samples from the batch to check the progress. And here are my results: Extremely dry with barely any sugar taste, hazy but not cloudy, no signs of mold or contamination. Didn't really get any noticeable effect from the alcohol with a 3oz pour.
My Questions: The only noticeable issue is a very slight vinegar smell. The smell reminds me of a chardonnay. There is no taste of vinegar, again it taste like a dry white wine. Obviously, with the risk of contamination from improper handling, it is totally possible that the cider is progressing to vinegar, but the fermentation process and the transfer to secondary fermentation had very minimal exposure to oxygen. I think it's probably fine, but I realized I have no idea what a dry still cider is supposed to taste and smell like. Should I be worried?