Forums General Topics Non-Beer Brewing How do I get rid of the yeast flavour

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This topic contains 7 replies, has 6 voices, and was last updated by  ts189935 1 month ago.

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  • #18780

    travelgurujess
    Participant

    Greetings. I just made our first batch of WW cider. We let it ferment at 24.5 degrees or so for 6 1/2 days. I really don’t like an obvious yeast smell or flavour. Is there a way to make that more subtle?

    #18781

    bugman
    Participant

    You should have done it at 23dges for 4 days then cold crash it ,who told you to do it for 6.5 days

    #18783

    bwp
    Participant

    I have done a couple of ciders with sub par results. Yeast smell and taste as well as clarification issues.

    My last batch was the best.
    I reduced the qty of yeast used by about 1/4 of the packet. I did this after reading that 1 yeast sachet was suitable for 20L which seemed excessive in a BK10.
    It removed the yeast smell and taste but still had clarification issues.
    I have only ever fermented for 4 days. There is always still plenty of activity in the sediment bottle. I dont have a hydrometer so cannot take a SG reading. Maybe I need to ferment it longer?

    @bugman. WW state cider can ferment for 4-6 days so hes not too far off thw mark!

    #18785

    brendos
    Participant

    6 days will be a bit drier than 4 days days(which should be a bit sweeter) .

    How long did chill for and at what temp?
    If a short period of time, try going colder for longer – this is when the yeast falls out of suspension. Go down to 1 degree for at least two days before drinking.

    Cheers

    #18806

    travelgurujess
    Participant

    Thanks for all of your help everyone, I think we solved the issue. We have the 10 litre tanks and the Williams Warn Cider kit for that size has a full size packet of yeast in it that can do up to 30 litres! So we have just put a third of the packet in this round. Bugman, we read that there is a range of 4-7 days for brewing the cider, the longer the drier and I like very little sweetness in my cider. The flavour was awesome behind the yeast so we will see how this batch goes. Brendos, we did notice it was a little less yeasty day 2 of chilling it at 2 degrees, so we will chill it a bit longer and colder to see how we get on.

    #19376

    johnwicks5444
    Participant

    Yeast strains produce phenol flavors as a normal part of their metabolism. These strains have enzymes that other brewing yeast lack. Are you facing Professional Service Bureau Debt Collection Harassment? Give us a shout today & get rid of phone harassment from this agency etc.

    #19428

    ts189935
    Participant

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    #19429

    ts189935
    Participant

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