2005 Notes

written 11/7/06

All three batches got a funk to them after bottling. The two Pine Hill blends tasted good at the time of bottling though I seem to recall the Hillside farm one was a little funky even at bottling time. However, over time they got a strong barnyard/old sock smell and taste and I don't think this is the BYM smell prized by the French. Perhaps that smell will dissipate over time...Dave said his perry took a year in the bottle before it got good.

Possible reasons why this cider went bad could include...

• We never racked it...sat on its lees until 4/15 for one and 5/29 for the other two.
• We used 30ppm SO2 for two carboys and none for the wild yeast. I think we should have done more for the two and at least some in the wild before bottling.
• The air locks went dry over the winter.
• Bottling involved a fair amount of air exposure due to bad siphoning tactics. We need a big bucket with a spigot at the bottom next year.

back to log