Kveik Voss Cider Disaster

[pablodiablo1211]

I heard Kveik Voss does great things for a cider so for my first attempt at using Voss I took the apple juice I always make cider with, one gallon, as well as a 2nd brew of 1 gallon of pear nectar and tried that... each with 5g of Mangrove Jack's Kveik Yeast.

I did it how I always do with a 1/2 tsp of fermaid-o for nutrients at pitch....think I threw 1/8 ts of citric acid in there at pitch too.... After two weeks I checked them and wham!!!!!!!!!! they smelled and tasted like amonia'y dog piss! Worst thing I ever made. I swear I sanitized as I normally do, not sure why it tastes so bad, both of them having the same terrible piss flavour.

My basement was around 18-20 degrees C, is it because I should be fermenting at a higher temp?

 

[eelpout]

Drinking my Voss Kviek cider as I'm typing this.
Fermented at 60F and it's great! 2 week from pitch to bottle and 2 weeks since bottle. 10% but.. was the lallemand

 

[Steveruch]

I've never used Kveik, but the last cider I brewed, prior to the one I just bottled, was fermented with S-189 and it was the only time I ever got a sulphur smell with that yeast.

 

[eelpout]

I've never used Kveik, but the last cider I brewed, prior to the one I just bottled, was fermented with S-189 and it was the only time I ever got a sulphur smell with that yeast.

Sounds like a nutrient problem. Well lack of nutrient problem...But yea you're right. S-189 is usually very clean.. but never actually used it in a cider

 

[formosabrews]

Drinking my Voss Kviek cider as I'm typing this.
Fermented at 60F and it's great! 2 week from pitch to bottle and 2 weeks since bottle. 10% but.. was the lallemand View attachment 739301

That looks just wonderful! Any chance you could share your recipe? I'm in Taiwan, so I don't have a huge variety of imported apples, but I sure would be willing to try. Thanks in advance!

 

[Zambezi Special]

I've made a lot of cider with voss (both lallemand and mangrove jack) and bought apple juice.
Fermented at ambient temperature of probably average 30-35 oC.
Much lower pitch rate though. I don't even weigh anymore, but I would say maybe 1 gram per 5 litre, maybe less.
Fermentation done in max 5 days, but I let it go for 7. Carbonation (equivalent of 8 gr/litre of table sugar added per bottle) done within 5 days, but i let it go for 7.
Then in the fridge. Absolute minimum of 2-3 days in the fridge. Longer is better.
Nothing else added. No extra sugar, no nutrients, no acid...
Easiest easiest brew possible, esp in hot weather conditions

 

[Mutant]

On Monday, 10/14/2024, I picked up 900 pounds of Golden Bosc pears from a local farmer for $200. Today, 10/19/2024, I made six experimental batches of cider using ~300 pounds of the pears. Three batches used Mangrove Jacks M02, and the other three used M12 (Kveik). I have another 300 pounds of pears to juice, eat, or give away. I might make two or four more batches in the next day or two. There are some subtle variations with these batches. Each batch is roughly 4.3 gallons. As for the yeasts, both took off immediately (within a few hours of pitching).