fendermallot
Well-Known Member
I made a batch of cider a few months ago. 5 gallons of an unfiltered juice. Added just about a cup of dextrose and a tablespoon of acid blend to the mix. I used Montrachet for the yeast. After bottling and 3 weeks in the bottle the cider is finished. Even though I added less priming sugar that I usually do, it is very effervescent.
My main problem though, is that it is very yeasty in smell and flavor. Not horrible, but noticeable. Even after sitting in the refrigerator for many hours. is there a way to prevent this in future batches?
Any help is much appreciated. Thank you!
My main problem though, is that it is very yeasty in smell and flavor. Not horrible, but noticeable. Even after sitting in the refrigerator for many hours. is there a way to prevent this in future batches?
Any help is much appreciated. Thank you!