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Hello NEWBIE here!
This is my first batch of hard cider and have had a really hard time so far. When I started the wort my tap was leaking so I reached in and tightened it. (What else could I do?) Next I just opened the keg on the 6th day, then read that it may make it sour. Is this batch salvageable or should I just chalk it all up to learning and start a new batch?
Please Help!!
Thank you,
MD girl
I don't think you'd learn anything by tossing it. I also don't think you soured it by opening it after a week. The guy at my LHBS said that he opened his fermenter every night to check the SG. I do not and will not check that frequently. From my understanding, in beer it's called wort and in cider it's called must (like in wine making) until it starts to ferment then it is what it is, cider/beer/wine. I like to follow the threads in cider making and I've asked a lot of questions of people, but I'm no expert. Keep going with it and just make notes on what you did. When you finally taste it or you taste it over a period of months to see how it progresses you can then do some research to find out if there was anything in your process that might have produced any flaws. Make notes on when it tasted "finished" and as good as it's going to get. Once again, my $.02.
Thank you, you have made me feel so much better now.
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