From the HBD Archive
From: florianb%tekred.cna.tek.com@RELAY.CS.NET
Subject: Cidery taste
Date: 1989-01-13 16:33:28 GMT

I'd like to echo Andy Newman's comments on the cidery taste. When this taste
has appeared, it has always been in brews in which I added corn or brown sugar
or molasses IN THE BOIL. In every case except one, the cidery taste
disappearedafter aging for the expected amount of time. In the one
exceptional case, therewas definitely a foreign infection, and I
chunked the batch after two months. When I have used malt only, I
have never experienced the cidery taste.

This phenomenon is somewhat explained in "The Complete Joy of Home Brewing" by
Papazain. He also indicates that the cidery taste can arise from the use of
sugar. He also points out that it can be due to a foreign infection.
From the
statistics of my experiences, I'd say Andy Newman is accurate in his
explanation.


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