RIptidedylan
Member
- Joined
- Sep 15, 2018
- Messages
- 14
- Reaction score
- 4
Hi all,
So I just got my score sheets back from a TON of ciders I entered at GLINTCAP this spring--I did really well overall, but there were a few common flaws.
1. First, "V/A" or " Volatile" or "solventy" --I read that this can be caused from too warm of a fermentation or from insufficient yeast, almost all of my wild yeast fermentations got this comment, any thoughts on how it can be avoided?
2. Phenolic (same as nail polish??) Is this part of the V/A spectrum, and again, is there anything specific that causes it ?
3. Acetaldehyde --Can someone describe how this is different than VA , and again how this could be prevented.
In general many of these "flawed" wild ciders were my favorite (by far) ciders, and sometimes they judges would write "should be in Natural/Spanish cider" --even though it was made with modern apples...are these off flavors common with wild yeast fermentations, and do you think that's where some of the VA comes from?
Basically the "VA" is my biggest issue, in terms of production techniques I sterilized all equip first in dishwasher on rinse + extra heat then used starsan, I fermented at 65-67 degrees F , and then after primary I aged them 3-6 months in a secondary. Is it possible that some of these off flavors are coming from sitting on the lees too long?
I'm also wondering if my mixes were too basic, several of the more flawed ciders were Ph around 3.7.
I appreciate anyone with experience dealing with and preventing these off flavors!
Thanks!
So I just got my score sheets back from a TON of ciders I entered at GLINTCAP this spring--I did really well overall, but there were a few common flaws.
1. First, "V/A" or " Volatile" or "solventy" --I read that this can be caused from too warm of a fermentation or from insufficient yeast, almost all of my wild yeast fermentations got this comment, any thoughts on how it can be avoided?
2. Phenolic (same as nail polish??) Is this part of the V/A spectrum, and again, is there anything specific that causes it ?
3. Acetaldehyde --Can someone describe how this is different than VA , and again how this could be prevented.
In general many of these "flawed" wild ciders were my favorite (by far) ciders, and sometimes they judges would write "should be in Natural/Spanish cider" --even though it was made with modern apples...are these off flavors common with wild yeast fermentations, and do you think that's where some of the VA comes from?
Basically the "VA" is my biggest issue, in terms of production techniques I sterilized all equip first in dishwasher on rinse + extra heat then used starsan, I fermented at 65-67 degrees F , and then after primary I aged them 3-6 months in a secondary. Is it possible that some of these off flavors are coming from sitting on the lees too long?
I'm also wondering if my mixes were too basic, several of the more flawed ciders were Ph around 3.7.
I appreciate anyone with experience dealing with and preventing these off flavors!
Thanks!