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Fwee
09-21-2006, 08:27 AM
:cheers:

Angus
09-21-2006, 10:36 AM
FWEE,

Last year, I made 2 gallons of cyser using unpasteurized fresh squeezed apple juice. In one, I added cinnamon. This one had a faint chemically smell as well, while the straight one did not. I attributed it to the spice and let them sit. They now both smell delicious.

My advice, don't worry. Sounds like your have a strong fermentation that will give you good results.

Angus

Oskaar
09-21-2006, 12:07 PM
Probably just the bread yeast asserting it's character in the fermentation. Take off a sample and see what it smells and looks like up close and personal like.

Cheers,

Oskaar

finburger
09-21-2006, 07:31 PM
Relax and give it time. Its not unusual for anything fermenting to throw off bad odors. Be glad all that is coming out of the must.

Leonora
09-22-2006, 03:29 AM
Give it more time!

I had a Chai Mead that had a awkward teenage-y period for several months where it had a strong black rubber smell and a bit of a rubbery taste.

It aged out and now this mead induces swoons.

Hang in there!

Leonora