September 20, 2017 at 10:45 am #18780
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?September 22, 2017 at 5:07 am #18781
You should have done it at 23dges for 4 days then cold crash it ,who told you to do it for 6.5 daysSeptember 25, 2017 at 6:22 pm #18783
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!September 26, 2017 at 5:19 am #18785
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.
CheersOctober 5, 2017 at 9:30 am #18806
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.July 21, 2019 at 8:14 am #19376
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.October 15, 2019 at 8:46 am #19428
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