Following my first racking and sampling of this years cider one of the 6 (1000 litre) batches has a distinct tcp/germolene medicinal aroma and taste. Is this chlorophenols? It’s not strong enough to be very unpleasant but definitely detectable.
This is a first for me and all batches are treated the same in terms of processing. The sources of apples however varies for each ibc.
I wild yeast ferment in ibcs (starsan sterilised) with 25ppm so2 (1/2 dose) added to the juice. The ibcs are not temperature controlled and stored outside in a barn. I chlorinate the water used to wash the apples but not in excessive quantities.
My main question is will/can the flavour be removed by filtering/pasturing/maturing or should I discard the batch. Or turn to vinegar, will it still remain in vinegar?
It is one ibc out of 6 and I would normally blend all ibcs before bottling. On a small trial blending of the 6 it is still slightly noticeable but obviously not as much.
Fingers crossed for good news.