ExperimentalBrewer
Well-Known Member
- Joined
- May 27, 2017
- Messages
- 70
- Reaction score
- 25
I am drinking a cider right now that taste like pineapple. There is no pineapple in it
There is a bit of a story to this cider.
It started like all my ciders:
pasteurized apple juice + AJC + nottingham + 3 weeks in the fermenter.
After 3weeks, I bottled it like clock work. Then 2 weeks in the bottle. I uncorked one and it smelled and tasted like baby diapers.
I turned some of it into apple jack which retained some of the baby diaper character. So with the rest of it; I poured it back in to a fermenter added some sugar to get it going again. I left it another 3 weeks.
Bottled, 2 weeks (maybe more). I tasked it tonight and I like it. The interesting thing is that it tastes like pineapple. My wife tasted it and said the same thing.
So I wonder, where did the pineapple esters come from?
There is a bit of a story to this cider.
It started like all my ciders:
pasteurized apple juice + AJC + nottingham + 3 weeks in the fermenter.
After 3weeks, I bottled it like clock work. Then 2 weeks in the bottle. I uncorked one and it smelled and tasted like baby diapers.
I turned some of it into apple jack which retained some of the baby diaper character. So with the rest of it; I poured it back in to a fermenter added some sugar to get it going again. I left it another 3 weeks.
Bottled, 2 weeks (maybe more). I tasked it tonight and I like it. The interesting thing is that it tastes like pineapple. My wife tasted it and said the same thing.
So I wonder, where did the pineapple esters come from?