So my girlfriend and I went down to VA for Thanksgiving and picked up a gallon and a half of unpasteurized pressed cider from a cidery down there (as well as some really incredible apples for snacking). We left the jugs outside for four days (30-60 degrees during the day) before we headed back to NYC. When we got home, there were some obvious signs of natural fermentation just beginning. We racked one gallon off into a sanitized carboy with airlock (1.06 on the hydrometer) and left the half gallon in the fridge for drinking sweet. Now, about half a week later, there are no signs of infection and fermentation in BOTH vessels is moving along on at quite a clip. However, just overnight the gallon in the carboy is smelling quite sulphuric (though still vigorously bubbling) and the cider in the refrigerator tastes delicious.
I know everyone says that the sulphur smell will likely go away with time, but do you recommend increasing/decreasing temperature with a natural ferment? It's in a room at between 65-70 degrees consistently, but given the nice flavor and continued activity with the cider in the refrigerator (which, I suppose, is dominated by wild lager type yeasts?), I feel like it might have a better ester profile in colder temps. This could just be pseudoscientific speculation on my part, however.
Would love to hear your input!
Submitted December 01, 2017 at 02:24AM by nightisatrap http://ift.tt/2jzNk2y cider
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