Hey gang,
I have been brewing beer for nearly 5 years now with nearly 150 batches to date. My first cider turned out amazing so i went after batch #2 the same way.
Fermentation took about 3 weeks total and ended up at 1.000. It's been in the keg 8 weeks today and my concern is, it smells and tastes like its sour like it has/is going bad.
Here is the batch/process
5 gals of pasteurized unfiltered no preservatives apple cider from the local health food store (same as the first batch)
Added 4 campden tablets for 24 hours
Added Nottingham - Danstar yeast and about 5 tsp of yeast nutrients
Checked gravity several times along the way as I wanted to stop fermentation at about 1.010 but got busy near the end and missed it, it finished up at 1.000
Kegged it and 2 weeks later, bamm, the sour smell is so bad it's not drinkable. It might be a bit less now at 8 weeks but not sure if it can be saved
Thoughts?
Thanks in advance
Rick
I have been brewing beer for nearly 5 years now with nearly 150 batches to date. My first cider turned out amazing so i went after batch #2 the same way.
Fermentation took about 3 weeks total and ended up at 1.000. It's been in the keg 8 weeks today and my concern is, it smells and tastes like its sour like it has/is going bad.
Here is the batch/process
5 gals of pasteurized unfiltered no preservatives apple cider from the local health food store (same as the first batch)
Added 4 campden tablets for 24 hours
Added Nottingham - Danstar yeast and about 5 tsp of yeast nutrients
Checked gravity several times along the way as I wanted to stop fermentation at about 1.010 but got busy near the end and missed it, it finished up at 1.000
Kegged it and 2 weeks later, bamm, the sour smell is so bad it's not drinkable. It might be a bit less now at 8 weeks but not sure if it can be saved
Thoughts?
Thanks in advance
Rick