Hi
I'm from uk cider zone and used to make scrumpy from apples. Due to low availability of free apples here in Quebec I turned to juice from shop to make and apple wine. 1 gall apple juice 1 pound sugar. Pectinase yeast nutrient and some champagne yeast. It's pretty potent but has a very weird 'socky' aroma. Juice was preserved w sorbate. I read some yeasts can ferment that into something horrible. Wine faults page on wikipedia describes it as a geranium leaf smell. I've no idea what that smells of, could it be the cause?
Now I am doing vitC preserved Tropicana. Main problem I see is cider apples taste puke but brew out great. In UK used to substitute cooking apples. Here in Canada cooking apples are unheard of. No one cooks apples I guess or Canadian has too sweet a tooth to take it. No matter, can one create the acidity with citric acid? Shop juice seems very bland and flavor is the problem not acidity
I'm from uk cider zone and used to make scrumpy from apples. Due to low availability of free apples here in Quebec I turned to juice from shop to make and apple wine. 1 gall apple juice 1 pound sugar. Pectinase yeast nutrient and some champagne yeast. It's pretty potent but has a very weird 'socky' aroma. Juice was preserved w sorbate. I read some yeasts can ferment that into something horrible. Wine faults page on wikipedia describes it as a geranium leaf smell. I've no idea what that smells of, could it be the cause?
Now I am doing vitC preserved Tropicana. Main problem I see is cider apples taste puke but brew out great. In UK used to substitute cooking apples. Here in Canada cooking apples are unheard of. No one cooks apples I guess or Canadian has too sweet a tooth to take it. No matter, can one create the acidity with citric acid? Shop juice seems very bland and flavor is the problem not acidity