Off flavor

[Bender]

So I made a couple of batches of cider based on panty dropper. 4.5 gal juice, 2 lbs demera (sp) sugar, 5 cans of 12 oz frozen apple juice concentrate. The second batch was the same except I substituted cranberry juice concentrate. Both were fermented with S-04 for about 10 days.

I stopped both a little earlier than planned and racked to kegs last night. The apple fermented to 1.020 and the cranberry fermented to 1.030. Both are in kegs and will be cold crashed tonight.

The cranberry is too sweet, but otherwise very drinkable. My wife will like it. The apple has a almost wine like off flavor reminiscent of young apfelwein.

Any thoughts on why I have a different result for the apple?

 

[Revelator]

Did you use any nutrient in the must? Ive made plenty of cider and only ever encountered strange flavours when I forgot to include yeast nutrient...If the yeast were deficient in nutrients it could have very well led to your issue

 

[gratus fermentatio]

Might be a different (lower) PH in the cranberry, cranberry does have different acids & differing amounts of the same acids that other fruits have.
Regards, GF.

 

[Bender]

Did you use any nutrient in the must? Ive made plenty of cider and only ever encountered strange flavours when I forgot to include yeast nutrient...If the yeast were deficient in nutrients it could have very well led to your issue

No, it didn't occur to me. I just pitched the dry yeast onto the must.

Might be a different (lower) PH in the cranberry, cranberry does have different acids & differing amounts of the same acids that other fruits have.
Regards, GF.

That's what I figured was the reason for the different fermentation speed.

So is there any easy way to fix the apple? Time? Degassing?

 

[gratus fermentatio]

You might add some yeast nutrient/energizer & rouse the yeast with a very gentle stir. If you have a wine PH test kit, you'll know for certain where the current PH is; I wouldn't do any acid reduction without a test 1st.
Regards, GF.