Tastes Like Rubber Stopper

[JosephB]

I brewed my first batch of hard cider, but the end result was that it tasted exactly like the rubber stopper I used. I sterilized everything that was used during the whole process, and left a space between the cider and the top of the glass jug.

Any feedback is appreciated!

Thanks in advance.

 

[drac0]

Ah yes. This is the exact reason I don't use rubber stoppers any more!

 

[GinKings]

I gotta ask. How do you guys know what a rubber stopper tastes like?

 

[oldmate]

I assume he means it tastes like what it smells

I don't have this problem and I use rubber bungs?

 

[mattd2]

I sterilized everything that was used during the whole process

What did you use to sterilise? Was it chlorine or chlorine based?

 

[gratus fermentatio]

What did you use to sterilise? Was it chlorine or chlorine based?

That was my 1st guess too. It MIGHT age out, but it'll take a while; maybe as long as a year. Regards, GF.

 

[JosephB]

For the sterilizing I used Star Sans, and the stopper was just purchased. Maybe a fluke?

 

[Wildbill001]

This thread may help although it deals with mead and not cider.

http://www.gotmead.com/forum/showthread.php?t=17454

BTW, the rubber-stopper taste in my mead is not quite as strong as it was initially. I'm gonna give it another month, then try the copper/ascorbic acid.

Bill W

 

[clayroc]

How long was it in primary for?

 

[JosephB]

For at least a week

 

[clayroc]

It seems very odd that you would get that in a week from a stopper that's not even contact with the brew. Have you looked into the qualify of your tap water?

 

[gratus fermentatio]

My 2nd guess would be fermentation temps. I've gotten that rubber stopper flavour in meads/melomels, and it has always aged out eventually. I've speculated on the source being wildflower honey or residual chlorine from sanitizing with bleach (I use Starsan now), or fermentation/aging temps.

Only the fermentations I've used wildflower honey in have ever gotten that off flavour. The only other thing those fermentations had in common was D-47 yeast, but I've used D-47 for wine (no honey) and didn't get that rubber stopper flavour. I've never gotten it in a wine, cider or beer.

I'd say just wait & let that off-flavour age out of your cider. All it costs you is time & some carbouy space, and it might turn out pretty good. The best melomel I ever made started out tasting like rubber stopper & fuel, but after 2 years of aging it turned out to be absolutely fantastic. Wish I'd have made 3 more batches of it right then.
Regards, GF.