Oxidised cider!

[Leeq]

My cider has oxidised, as it has a slight vinegary smell.

It is still in it's demijohn, hoping to bottle mid next-week.

Is there any way I can reverse the oxidation process?

 

[chevalcider]

My cider has oxidised, as it has a slight vinegary smell.

It is still in it's demijohn, hoping to bottle mid next-week.

Is there any way I can reverse the oxidation process?

I don't think so. Maybe some others can chime in and verify. If it's vinegar you smell, you might just want to embrace the change and make some premium apple cider vinegar. I've done well with making it accidentally in small batches, always in wild fermentation experiments.

 

[moze229]

My cider has oxidised, as it has a slight vinegary smell.

It is still in it's demijohn, hoping to bottle mid next-week.

Is there any way I can reverse the oxidation process?

You aren't going to reverse it. It sounds to me like you got some wild thangs in your batch. Likely bacteria.

 

[liquiditynerd]

yup, it's either a farmhouse cider (which typically has that acidic flavor plus some Brett) or you go whole hog and turn a craft vinegar. I know that;s not what you wanted to hear but we are just about through with our 50 gallon cider batch that went south and made some of the wickedest vinegar ever.

 

[Leeq]

Cheers for the input guys

I added a touch more sugar to quickly activate the yeast again, as I've heard the active yeast eats oxygen, and will also add a campden tablet before bottling as again heard this can somewhat rid slightly of the effects of oxidisationand turn off the yeast.

And no, it's far from a high quality cider, just wanted to make a gallon of hard cider that's somewhat pallatable and me and my mates ca n get pissed on, haha!

It was very dark before which people say happens with oxidisation, but after re-activating the yeast it has lightened greatly in colour.