andrewmaixner
Well-Known Member
I had been re-pitching unwashed S-04/nottingham yeast for my apfelwein-style ciders (technically, just dumping in more juice and sugar, having pasteurized the sugar+nutrient mix and used starSan on the outside of the juice containers, and the equipment.)
Two times out of 8 so far, I have had aroma indications of infection: once butyric acid (vomit) likely from Clostridium, and once major diacetyl (buttery) possibly from Pedio. Both were confirmed with a side-by-side tasting of a beer judge training chemical extract kit.
My theory is that since there is no hops to prevent infections, only alcohol, that an infection is setting in, or growing enough to notice, at some point in the second or third pitch. Whereas with repitching for beer, there is the anti-microbial hop acids making infections much less likely to take hold. I have dumped those two batches and yeasts.
Has anyone else experienced this, or has anyone had a large history of reusing cider yeast without issue?
Two times out of 8 so far, I have had aroma indications of infection: once butyric acid (vomit) likely from Clostridium, and once major diacetyl (buttery) possibly from Pedio. Both were confirmed with a side-by-side tasting of a beer judge training chemical extract kit.
My theory is that since there is no hops to prevent infections, only alcohol, that an infection is setting in, or growing enough to notice, at some point in the second or third pitch. Whereas with repitching for beer, there is the anti-microbial hop acids making infections much less likely to take hold. I have dumped those two batches and yeasts.
Has anyone else experienced this, or has anyone had a large history of reusing cider yeast without issue?