Hello,
My uncle has been trying out different types of beer/cider brewing. His latest two batches have been apple and pear cider.
He's a very smart guy and has a math and chemistry background, and reads/studies brewing stuff a ton. However, everytime he gets my brothers and I to try his latest batch we've noticed the same issue- whatever he brews tastes like the vinegar of whatever he tried to brew- pear vinegar, apple vinegar, etc. You get hit with a blast of sour vinegar, then have a slight hint of the fruit afterward. My uncle seems to think that its just the taste of the extra strong alcohol content, and we can't convince him otherwise.
He has only made small batches so far, (a few gallons at most) and stores it in plastic milk jugs before we sample it. I'm not into brewing, but my grandfather made wine for years and I can remember having wine that had "turned to vinegar" (kept working too long/kept working after it was bottled) and that slightly carbonated and highly vinegary taste is exactly what we're picking up in my uncle's ciders.
I'm trying to help him figure out what this could be, and I'd like to start with post-brewing issues before I dive into his brewing science. Could this be the result of some kind of storage issue? He's never had a batch finished for more than a week before we've tried it, he stores it in plastic "milk-type" jugs, and keeps it in the refrigerator. Any suggestions about brewing/storage issues are very welcomed!
Submitted June 10, 2015 at 12:44AM by pscience http://ift.tt/1T9Ikxi Homebrewing
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