Occasionally when making ciders things can go wrong and the finished product can end up bad. In beverage making, we all know things do not always go according to plan. We've put together a list of easy-to-spot signs that can help you determine if you've got a bad batch on your hands.
Sign 1: Slimy Pulp
When using dessert apples in cider-making, there is a tendency for pectin to leach out the cells of the apples and be partially broken down by the natural fruit enzymes. This results in a layer of slimy pulp which will clog up press cloths and make it extremely difficult for the juice to soak through. You’re unlikely to experience slimy pulp if you use genuine cider apples and don’t keep them stored too long. Using a mixture of different apples will help to offset the poorer characteristics of the dessert fruit.
Sign 2: Powdery Film Floating on the Surface
It’s unlikely problems will arise in a good and active fermentation. For those that prefer a slow fermentation or early storage, there are three problems that could arise. Film yeasts contaminate slow and unsulphured fermentation, as well as cider that has been stored in a way so that air cannot get in. The organisms present here are on the fruit, and they thrive in aerobic conditions. This means they can appear on top of the liquid and will begin to break down the alcohol. You should notice its presence, but you’ll be able to detect it by a strong smell of ethyl and amyl acetates. These compounds are important attributes to the flavor of cider, however, when it becomes noticeable, you have a problem. The yeast itself will form a powdery film on the surface of the cider which will slowly break up into small, white bits and drop to the bottom. Equipment, where infection has occurred should be sterilized before reusing.
Sign 3: 'Cider Sickness'
Cider sickness is a disorder that is caused by a bacterium known as Zymomonas. This bacteria ferments sugars in the same way as yeasts, but it also produces many acetaldehydes which can be detected by its smell- similar to lemon and banana skins. Acetaldehyde also combines with the tannin present in cider and gives off a milky haze, turning the cider thin and bland. This problem only affects sweeter ciders or those with residual sugar. The recommended treatment for cider treatment is to raise acidity to 0.5% and to add an active fermenting yeast. Again, all equipment that has been affected by cider sickness should be fully sterilized before reusing.
Sign 4: Haziness
While a cider can be unaffected by haze in small amounts, microbial hazes are often caused by spoilage yeasts or heavy infestations of bacteria, including a slow-growing yeast that forms clumps in unsweetened cider at the bottom of its bottles. Though it doesn’t affect the flavor much, microbial problems should be avoided. The only reliable method to determine if a hazy cider is microbial in origin is via a microscope. As this can be impractical for the domestic cidermaker, it’s best to go with your instincts and to be safe rather than sorry.
Ask the Cider Expert
"I bought a Flextank Apollo Egg Tank for making ciders and love it so far! Do you have any tips on getting the most out of this tank for cider makers?"
The Flextank Apollo is a perfect tank, and along with our Flextank Stackers, one of our most beloved tanks for cider makers due to their space-saving capabilities.
A professional tip to get the most out of your tank is to add your ground apples directly into your Apollo and let the pulp/mash rest from 12 to 24 hours before dumping into the press. This will result in a higher juice yield and an improved, deeper cider color.
Another pro-tip is to install LB1 Lift Brackets onto your Apollo and use the ALS1 Apollo Lift Strap and Spreader Bar to drastically reduce labor in transferring the pulp to the press.
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