Did a primary fermentation in wine jugs and racked after about 9 days. Used two different strains of yeast from the home brew store. (I can't remember the names, one was a yellow packet and the other was a red champagne yeast I think)
I tasted each, the yellow was good, slightly sweet. I cut into it with some bourbon and back sweetened with splenda. The red champagne yeast bottle was relatively sour (if not a touch vinegary) but tasted more champagne-ish. I cut into that with less bourbon, some nutmeg and cinnamon, and back sweetened with splenda to taste.
I re-installed the vapor locks to bottle condition for two weeks. (I'm fine with it being still and I was uneasy about carbonating them while they sit in my bedroom)
Now the one that tasted sour has a layer of white dots forming suspended in the top cm or so which worries me("photo").
The other one has a few (maybe 10 or so) little floaters that may be dead yeast colonies floating on top.("photo (1)" & "image")
Need help... did I make cider, cider-vinegar or worse?
Thanks!
I tasted each, the yellow was good, slightly sweet. I cut into it with some bourbon and back sweetened with splenda. The red champagne yeast bottle was relatively sour (if not a touch vinegary) but tasted more champagne-ish. I cut into that with less bourbon, some nutmeg and cinnamon, and back sweetened with splenda to taste.
I re-installed the vapor locks to bottle condition for two weeks. (I'm fine with it being still and I was uneasy about carbonating them while they sit in my bedroom)
Now the one that tasted sour has a layer of white dots forming suspended in the top cm or so which worries me("photo").
The other one has a few (maybe 10 or so) little floaters that may be dead yeast colonies floating on top.("photo (1)" & "image")
Need help... did I make cider, cider-vinegar or worse?
Thanks!