jceg316
Landlord.
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- Sep 8, 2014
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Hello, I made some cider last autumn out of a dessert variety and crab apples. It's been going through a long malo-lactic fermentation for a few months (still a lot of bubbles being produced). I tried some a couple of days ago and it has a sweet wine flavour. I don't think I've had sherry before, but to me this cider tastes like a very sweet wine or dessert wine, which I think sherry is? The finish was very sharp which I think is common for dessert apple ciders. It's not vinegary/acetic, just very sharp.
I looked it up and I think it's to do with chemical oxidation, and the fix is to add a campden tablet. Does this sound right? Does anyone know of other ways to get rid of this flavour?
Weirdly, I made 2x 23L batches of cider. The other one had a greater mix of apples and came out more rounded. Whilst they were treated the same - both had the same amount of SO2 added at the same time, both transferred at the same time in the same way - one has seemingly been oxidised.
Thanks.
I looked it up and I think it's to do with chemical oxidation, and the fix is to add a campden tablet. Does this sound right? Does anyone know of other ways to get rid of this flavour?
Weirdly, I made 2x 23L batches of cider. The other one had a greater mix of apples and came out more rounded. Whilst they were treated the same - both had the same amount of SO2 added at the same time, both transferred at the same time in the same way - one has seemingly been oxidised.
Thanks.