strange aftertaste

[yu]

hello!

I make my cider only from Apple juice without adding anything

it has a good taste, but I am concerned about a strange "glue" aftertaste

about a month after the start of fermentation there was a period when I missed a fairly low level of water in the hydro cap of tank

could this be the a reason of strange aftertaste?

thank you!

Yura

[Dougal]

Sounds to me like oxygen got in and you have a healthy dose of acetic acid.  Do you get an acidic burn in the back of your throat when tasting the cider?

[yu]

No

[greg l.]

Glue isn't a very good descriptor. To me glue smell is the smell of the paste glue from my childhood primary school - perkin's paste was safe for children, you couldn't get high or poisoned. Then there was airfix glue for model making and pva glue for wood work. I suppose these days it means solvent based glue, in which case I would suspect acetaldehyde or ethyl acetate, both of which are caused by too much oxygen.

Greg

[yu]

Greg, i think it's also like a chemistry taste / smell, for example, acetone, nail polish

is it mean, that i should more carefully monitor the integrity of the equipment?

Yura

вторник, 13 января 2015 г., 10:28:07 UTC+3 пользователь greg l. написал:

[greg l.]

Oxygen is the enemy of good cider. Keep your containers full, your seals tight and use so2, you shouldn't have this sort of problem. Also containers should have low permeability to oxygen.

Greg

[Andrew Lea]

On 13/01/2015 20:16, yu wrote:
> Greg, i think it's also like a chemistry taste / smell, for example,
> acetone, nail polish

Sounds like classic ethyl acetate to me. See for instance
http://cider.org.uk/part5.htm

>
> is it mean, that i should more carefully monitor the integrity of the
> equipment?

No it means you should monitor the integrity of the operator. The
equipment is dumb, and only as good / bad as the person who uses it. You
have already admitted to running with an empty airlock and using no SO2.
This is your reward.

Andrew

--
near Oxford, UK
Wittenham Hill Cider Portal
www.cider.org.uk

[yu]

Thank you, Andrew

as saying in proverb in my country - all comes with experience

so, will be more carefull next time

how seriously absence of SO2 increases the risk of cider's sickness?

Yura

вторник, 13 января 2015 г., 23:30:01 UTC+3 пользователь Andrew Lea написал:

[Andrew Lea]

On 13/01/2015 21:06, yu wrote:

>
> how seriously absence of SO2 increases the risk of cider's sickness?

SO2 inhibits wild yeasts, film yeasts, acetobacter and lactic acid
bacteria, and chemical oxidative processes. All these may generate
unwanted high levels of ethyl acetate. So, lack of SO2 is a definite
risk factor for ethyl acetate production.

It is impossible to quantify this. But ask yourself, why is it that 99%
of the world's winemakers use SO2?