What makes cider sour (not good), it is like having some juice on the table for some days?
I have use pastirized juice from own apples, all parts are clean and sanitised. MO2 yeast. Can it be too less air from the start= not enough shaking?
Is there something to be done?
I have glass bottle and silicone cover, air lock is filled with 45% vodka.
I have made good sider with same apples and methods.
Maybe the was some problem with airlock and some oxygen went to bottle? I can't image anything else.
I have also some ginger beer bubling. Hope it is better.
I have use pastirized juice from own apples, all parts are clean and sanitised. MO2 yeast. Can it be too less air from the start= not enough shaking?
Is there something to be done?
I have glass bottle and silicone cover, air lock is filled with 45% vodka.
I have made good sider with same apples and methods.
Maybe the was some problem with airlock and some oxygen went to bottle? I can't image anything else.
I have also some ginger beer bubling. Hope it is better.
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