Flarmonster
Member
Can someone give me a hint here? This is the second batch of cider I've made that has had a strong yeasty taste.
First batch: Whole Foods Cider, pitched 1/4 packet safale-04 in each gallon- fermented out for about 2 weeks until almost done, bottled with apple juice concentrate in one gallon and honey in the other. Let sit at room temp for 10 days then cold crashed when carbonated nicely. VERY strong yeast taste, almost like an apple beer. Not very pleasant but drinkable. I didn't see the taste get any better over the next month or so.
Second batch: Grocery store apple cider, pitched 1/4 packet safale-04 in each gallon and fermeted out until completely done and then some- about 6 weeks. I just bottled this today, but it has a yeasty overtone too
The first batch, I was sloppy with my siphon and sucked up some yeast cake. This second batch, my samples were clear and tasted yeasty even before I siphoned into my bottling bucket.
Any thoughts??
First batch: Whole Foods Cider, pitched 1/4 packet safale-04 in each gallon- fermented out for about 2 weeks until almost done, bottled with apple juice concentrate in one gallon and honey in the other. Let sit at room temp for 10 days then cold crashed when carbonated nicely. VERY strong yeast taste, almost like an apple beer. Not very pleasant but drinkable. I didn't see the taste get any better over the next month or so.
Second batch: Grocery store apple cider, pitched 1/4 packet safale-04 in each gallon and fermeted out until completely done and then some- about 6 weeks. I just bottled this today, but it has a yeasty overtone too
The first batch, I was sloppy with my siphon and sucked up some yeast cake. This second batch, my samples were clear and tasted yeasty even before I siphoned into my bottling bucket.
Any thoughts??