What have i done?!!!

imeadyoutomeadme · Nov 22, 2013

Hello

I've started to make a Cider(ish) concoction. i used "Motts %100 Fresh pressed" juice as it is darker and more cider like. I'm using K-116 wine yeast (the same yeast i used in my 1st Mead....that crashed and burned) any way 1st it had a sulphur smell but that cleared up quickly. it's been a couple of weeks and now I've noticed a BIG perfume like smell.

I also used corn sugar: 5 pounds in a 18L Carboy and that's it.

Will this smell weaken with time?

thank you.

:smack:

bad67z · Nov 22, 2013

Cider can be a long process, I generally transfer to clearing vessel after 2 months or so and let it clear for another couple of months. As for the smell. I have not noticed a "perfume" a odor from any of my batches. That being said once I transfer I tend to it for at least a couple of months.

gratus fermentatio · Nov 22, 2013

From Jack Keller's site:
"Lalvin K1-V1116 (Montpellier) : This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries. Because it produces such flowery esters as isoamyl acetate, hexyl acetate, and phenyl ethyl acetate, the natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites, mature reds, and ice wines as well. This strain ferments well under stressed conditions and may be used to restart a stuck fermentation. Known among enologists as the original "killer yeast," K1 dominates almost any fermentation and is capable of fermenting to 20% alcohol if sufficient nutrients, nitrogen, and fermentable sugars are properly employed, but 18% is quite reachable. It is a fast fermenter and can tolerate a huge temerature range (50-95° F). It is not, however, tolerant of concurrent malolactic fermentation."

Here's a link to the Lalvin site:
http://www.lalvinyeast.com/K1V1116.asp

I think you're just smelling young alcohol & aromatics from the juice & the yeast. I'm pretty certain this will change with time. It does sound interesting though, how does it taste?
Regards, GF.

WilliamSlayer · Nov 22, 2013

I use k1-1116 and that sounds like a decent ferment. Congrats!

imeadyoutomeadme · Nov 22, 2013

it actually tastes very "Juicy" The the Freshness i smell almost plays on the palette
{not to sound pretentious...after all i'm just trying to make Apple Hooch} With that said i did go simple with my ingredients as my previous mead was expensive-complex and utterly worthless once it was tainted. I had a sip...and i mean sip and it was strong enough to make me muddle headed for a few minutes i'm guessing its at %7

Thank you for your reply as well as anyone else who has done so.

i can not sing the praises of this site enough the people here are great.

Thank you

gratus fermentatio · Nov 23, 2013

imeadyoutomeadme said:
it actually tastes very "Juicy" The the Freshness i smell almost plays on the palette
{not to sound pretentious...after all i'm just trying to make Apple Hooch} With that said i did go simple with my ingredients as my previous mead was expensive-complex and utterly worthless once it was tainted. I had a sip...and i mean sip and it was strong enough to make me muddle headed for a few minutes i'm guessing its at %7

Thank you for your reply as well as anyone else who has done so.

i can not sing the praises of this site enough the people here are great.

Thank you

Sounds like it's going to be an awesome cider to me. Congrats on your success!
Regards, GF.