naeco
Well-Known Member
I was racking some more cider to secondary and had 2 different batch. One was made with Wal Mart pure juice(pasteurized) and one with freshly pressed cider(unpasteurized).
Both cider where at 1.003 and I decided to taste both to see what the difference would be. The Wal Mart cider was pretty good and was almost drinkable right away but the freshly pressed cider was totally disgusting ... very sour. Anyone know what the reason could be for such a huge difference in taste ? The wal mart product only had yeast added to it while the freshly pressed stuff had campted at first with pectin enzyme, citric acid(very little) and bentonite. Safale S-04 was used for both.
Both cider have been fermenting for 10 weeks in primary and I plan on leaving them in secondary until march(4 months) and then bottle.
Both cider where at 1.003 and I decided to taste both to see what the difference would be. The Wal Mart cider was pretty good and was almost drinkable right away but the freshly pressed cider was totally disgusting ... very sour. Anyone know what the reason could be for such a huge difference in taste ? The wal mart product only had yeast added to it while the freshly pressed stuff had campted at first with pectin enzyme, citric acid(very little) and bentonite. Safale S-04 was used for both.
Both cider have been fermenting for 10 weeks in primary and I plan on leaving them in secondary until march(4 months) and then bottle.