BarryS2 Posted March 22, 2011 Share Posted March 22, 2011 Hi! I wrote 2 weeks ago concerning my cider. Short summary; Mixed up all ingredients to find no yeast in the box. Suppliers sent it through but it took 4 days. By this time the cider had started to ferment without the yeast. When I added yeast it went mad like putting something in an acid bath. Fermented violently for 2 days then stopped. Mixture had a very acidy smell. It was suggested on this forum that it was infected (which I suspected myself).I have left it in the fermenter and went away over last weekend and came back to find it happily fermenting away again but the acidy smell had disappeared. Any ideas anyone? is it worth keeping, bottling??? All suggestions and help gratefully accepted. Barry.javascript:insertsmiley('[pinched] ','/yaf/images/emoticons/cus_pinched.gif') Barry. Link to comment Share on other sites More sharing options...
Biermoasta Posted March 22, 2011 Share Posted March 22, 2011 Have a taste. If it is REALLY unbearable, it should be chucked. If it's not too offensive, then I say keep it! Link to comment Share on other sites More sharing options...
BarryS2 Posted March 23, 2011 Author Share Posted March 23, 2011 Thank you I will. Do you suggest I leave it though until it completely finishes fermenting? Link to comment Share on other sites More sharing options...
Dave Posted March 23, 2011 Share Posted March 23, 2011 only if you don't want your bottles to explode [biggrin] Link to comment Share on other sites More sharing options...
Muddy Waters Posted March 25, 2011 Share Posted March 25, 2011 Always leave beer or cider to ferment fully if you want to keep it and not have bottle bombs (keggers can always get away with it though of course). Link to comment Share on other sites More sharing options...
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