Off Flavor in Cider - Will it carry over?
Posted: Fri Mar 25, 2022 5:04 am
Last season, I bought a cider press and collected just over five gallons of delicious cider from my back yard tree. I planted the tree, picked out of a big box hardware chain purchase, over 20 years ago. Supposedly it was a Red Delicious, but the apples neither look nor taste like it. They're much better, with a perfect tang and sweetness. But they frequently have gone to waste, as they tend to decay and drop before they are fully ripe.
I decided to let the cider ferment, and read so many testimonials about letting the natural yeast ferment the cider that I went with it. Unfortunately, although it fermented out quickly, it has an objectionable flavor which developed. It's a somewhat phenolic, medicinal aroma that translates directly into taste. Pungent, bandaid, vaguely of decay but nothing I've encountered before. I thought it might be bacterial initially, but I think now it's more a product of fermentation and the yeast itself.
I then proceeded to lager the now hard cider, at about 37 degrees F, and have left it in a corny keg under about 10psi CO2 in that environment for almost six months. So many imperfections of fermentation mellow and go away under those conditions. No change. Still not worth drinking.
So here's my question: If I were to distill this batch, is the objectionable flavor/aroma going to carry over? Does my description sound to familiar to someone with more cider/brandy experience than me?
Thanks. This is one of those times where I wish I had left it unfermented, as I really enjoyed the cider itself when it was fresh. I suspect I'll alter my approach for the next harvest.
I decided to let the cider ferment, and read so many testimonials about letting the natural yeast ferment the cider that I went with it. Unfortunately, although it fermented out quickly, it has an objectionable flavor which developed. It's a somewhat phenolic, medicinal aroma that translates directly into taste. Pungent, bandaid, vaguely of decay but nothing I've encountered before. I thought it might be bacterial initially, but I think now it's more a product of fermentation and the yeast itself.
I then proceeded to lager the now hard cider, at about 37 degrees F, and have left it in a corny keg under about 10psi CO2 in that environment for almost six months. So many imperfections of fermentation mellow and go away under those conditions. No change. Still not worth drinking.
So here's my question: If I were to distill this batch, is the objectionable flavor/aroma going to carry over? Does my description sound to familiar to someone with more cider/brandy experience than me?
Thanks. This is one of those times where I wish I had left it unfermented, as I really enjoyed the cider itself when it was fresh. I suspect I'll alter my approach for the next harvest.