Hello,
I had my cider in primary fermentation for 17 days (5 litres carboy, SafAle S-04 yeast). Then moved to secondary and bottled after 8 days in Secondary.
After sweetening with erythritol and adding priming sugar while bottling, I tasted sample I had left, approx 300ml, and while I really like the taste of the hard cider and it is a strong one (around 8% ABV, must have been some very sweet apples), I get a bit yeasty smell from the hard cider. Nothing too strong but I can smell it there. I have some ideas why it might be, but can not tell which one is correct or most probable.
My theories:
1) I let my cider to sit on leech too long (17 days)?
2) I used more yeast than neccessary (I remember adding more than a half of a packet to 5 litres carboy = 1.35 US gallon)
3) This is normal at this stage while bottling after only 25 days from the start, and it will fix itself after few months of bottle aging.
Any idea from more experienced cider makers?
Thanks!
Jan
I had my cider in primary fermentation for 17 days (5 litres carboy, SafAle S-04 yeast). Then moved to secondary and bottled after 8 days in Secondary.
After sweetening with erythritol and adding priming sugar while bottling, I tasted sample I had left, approx 300ml, and while I really like the taste of the hard cider and it is a strong one (around 8% ABV, must have been some very sweet apples), I get a bit yeasty smell from the hard cider. Nothing too strong but I can smell it there. I have some ideas why it might be, but can not tell which one is correct or most probable.
My theories:
1) I let my cider to sit on leech too long (17 days)?
2) I used more yeast than neccessary (I remember adding more than a half of a packet to 5 litres carboy = 1.35 US gallon)
3) This is normal at this stage while bottling after only 25 days from the start, and it will fix itself after few months of bottle aging.
Any idea from more experienced cider makers?
Thanks!
Jan