Pear drop flavour to cider

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Pear drop flavour to cider

Postby Crastney » Wed Nov 02, 2016 13:03

I made a cider this year from eating apples from a friends tree, I left it in the FV/bucket rather than I'd usually put it in DJ or pressure barrel with airlock. There was only 3 gallons, so quite a bit of head space. yesterday I transferred to 2 DJs, and it smelt and tasted a lot of pear drops, and was very 'hot alcoholic' - I think that would be esters, from the fermentation going really quickly, as it was quite warm when it fermented, a lot faster than it would normally. is it drain cleaner? or can it be saved?

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Re: Pear drop flavour to cider

Postby robwalker » Wed Nov 02, 2016 14:52

That sounds a lot like fusels/ethyl acetate, which is due to hot/stressed ferment, and isn't really recoverable. How long ago did you brew it and what abv though? Whilst fusels won't mellow, hot alcohol in strong beer/cider does. Always worth putting away for a while and most wine/cider yeasts are pretty robust.
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Re: Pear drop flavour to cider

Postby Crastney » Thu Nov 03, 2016 09:34

Maybe three or four weeks in FV. 2 DJs now in cupboard. I think initial SG was around 1.050, and I used Lalvin EC118 (champagne yeast), so will have fermented pretty fully. ABV roughly 5-6%

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Re: Pear drop flavour to cider

Postby robwalker » Thu Nov 03, 2016 12:13

That's pretty early for a cider from apples, let it be for a while.
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Re: Pear drop flavour to cider

Postby tonyhibbett » Wed Nov 09, 2016 13:26

Yes, sounds like ethyl acetate, caused by the interaction of alcohol and acetic acid. This could have been prevented if the apple juice had been treated with sulphite. The usual suspect is the 'vinegar' fly.
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Re: Pear drop flavour to cider

Postby Crastney » Thu Nov 10, 2016 13:30

Yes the juice was treated first, then left for four days while waiting for the yeast to arrive.

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Re: Pear drop flavour to cider

Postby tonyhibbett » Sun Nov 13, 2016 13:12

That delay, plus the large head space probably unhelpful.
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