Cider stinks

[Tommcd]

Atleast it seems a common thing.
I didn't tell my partner it was the cider until the smell had gone or she would have told me to put it in the shed or something, said it was because I didn't have yeast nutrients in there so hopefully if I put them in next time I won't have the smells.

How was the mixed berry cider?
She wants me to try that at some point so i need to look into that

 

[phillc]

Thanks I will look into them I just looked for a cider yeast with sweetener as I heard that stops the cider from being to dry.

Maltodextrin is what you want if looking to sweeten a dry cider after fermentation, before bottling. You can add it in with your priming sugar.

I was just going to batch prime as the recipe I was following said its easier and the second fermenting vessel I have had a tap on it so also thought it will make the bottling process easier and could sterilise the bottles in the container when that's sterilising or is that a bad move?

If I understand correctly, you mean to put the bottles in the second fermenter and sterilise both at the same time? Sure, why not, if they'll all fit. Probably saves water. Just make sure the bottles are clean before hand, with no nasty chunky bits stuck to the bottom inside.

 

[Tommcd]

So I can add any cider yeast then add that sweetener rather than looking for one with a sweetener in?

Yer just thought save time do them all together and obviously in batches as they won't all fit in at once. all bottles are clean and ready to go will wash them again before sterilising when the day comes to bottling.

 

[phillc]

So I can add any cider yeast then add that sweetener rather than looking for one with a sweetener in?

I would, yes. You can add the maltodextrin to your must before fermentation, as it just won't ferment. Or at bottling as part of your priming solution.

 

[Tommcd]

Update.
Bottled cider when it was at 1.000
After batch priming by adding 325g of sugar in the second fermenting bucket. The smell had completely gone looks like the yeas nutrition done the job.
Tried a pint on the day of bottling it was nice but short of apple taste, tried one last night 24 hours after bottling already tastes better with a tinny preasure when opened the bottle. I know it's a bit early to be drinking but eager to see when the preasure in the bottle is right. Experimental research... Or that's what I'm putting it down as

 

[Tommcd]

I would, yes. You can add the maltodextrin to your must before fermentation, as it just won't ferment. Or at bottling as part of your priming solution.

The maltodextrin that you use is that a special brewing one or any as there are loads of different types online?

 

[Clint]

That's quite a lot of sugar... more than three times the amount for an ale and a third more than a lager or wheat beer...they could be very fizzy or gushers..

 

[Tommcd]

That's quite a lot of sugar... more than three times the amount for an ale and a third more than a lager or wheat beer...they could be very fizzy or gushers..

It was just what the recipe that I followed said to do, as its my first batch I didn't want to experiment with it until I have tried it first.
How much would you recommend for a 25ltr batch?
As I can write it down and try next time.

 

[Clint]

Yeah that's a fair comment. A 100g will give you a mild fizz,200g will be like a lager to put it very simply.

 

[johncrobinson]

Weeel cyder is different to beer in regards gas.
To me I would be using champers bottles (nothing less.) to withstand the (somewhat unpredictable.) pressure.
A bottle exploding in someones face is rare indeed but when it happens is really not funny.

 

[VW911]

Waaaaay too much sugar.
Best case, you've got gushers.
Worst case, bottle bombs.
Most apple juice ferments to well below 1.000, whether it's shop bought or freshly pressed.
Be VERY careful....

 

[Tommcd]

Waaaaay too much sugar.
Best case, you've got gushers.
Worst case, bottle bombs.
Most apple juice ferments to well below 1.000, whether it's shop bought or freshly pressed.
Be VERY careful....

Oh really in the recipe it said when it's at 1.000 and stays there it's finished. Luckily as it's my first batch and haven't got bottles yet I've put them in 2ltr plastics so I can keep an eye on them for now to see how hard they get. I think next time I will maybe put 150g of sugar to be in the middle then?

 

[VW911]

Good job with the plastic bottles. At least you'll be able to physically see what's going on, and it's not quite as dangerous.
150g sugar sounds nearer the mark...

 

[Tommcd]

Recipe for 25L cider.docx
So this is the one I have used, I believe its someone on here that made this as I got it off this site.
If anyone wants to look though and let me know what should be done differently that would be great.
Thanks guys

 

[VW911]

Only things I would change are: Make up the tea with less water, (just a mugful is ample) don't add the tap water at the beginning (why dilute it?), and reduce the priming sugar.
A teaspoon of citric acid, or a quartered lemon (gently squished) is a good addition at the beginning of fermentation...

 

[Tommcd]

Only things I would change are: Make up the tea with less water, (just a mugful is ample) don't add the tap water at the beginning (why dilute it?), and reduce the priming sugar.
A teaspoon of citric acid, or a quartered lemon (gently squished) is a good addition at the beginning of fermentation...

I did think that about watering it down but went with it anyway.
It does taste watery so thought I would add less next time maybe do 23 of apple juice or just do the hole 25?
Is that a mugful with one tea bag or all the teabags but in one mug rather than a litre.
thanks I will look into getting some citric acid

 

[VW911]

I like to keep it as natural as possible, and use lemon.
I usually only use 3 teabags in a mug, and let it stew 'til cold...

 

[Tommcd]

I like to keep it as natural as possible, and use lemon.
I usually only use 3 teabags in a mug, and let it stew 'til cold...

Thank you for your help I will give that try

 

[evil.soup]

Sorry for a bit of a late thread revival, but I just bottled a mangrove jacks craft blueberry cider kit and had a slight sulphur smell/flavour to it. It's been 2 weeks in the FV and finished on 1012 from 1058, so seems to have finished to the kit description.

Reading this has kind of made me feel a little better as it seems a bit of sulphur is normal, but can't help but worry a little...

With regard to sulphur, is it safe to drink it like that?

 

[Ale House Rock]

Sorry for a bit of a late thread revival, but I just bottled a mangrove jacks craft blueberry cider kit and had a slight sulphur smell/flavour to it. It's been 2 weeks in the FV and finished on 1012 from 1058, so seems to have finished to the kit description.

Reading this has kind of made me feel a little better as it seems a bit of sulphur is normal, but can't help but worry a little...

With regard to sulphur, is it safe to drink it like that?

I made an MJ Raspberry and Mango cider recently. It too had an 'unusual' aroma when bottling. Not sure if it was definitely sulphur. Anyway, after carbonation and a bit of conditioning it tastes OK and no ill effects after drinking.