Part 8: PROBLEMS (Bacteria and Diseases)

1- disease: sting acetic

Symptom: acid cider with vinegar taste, ropy

• origin : acetic bacteria
• prevention : don't press apples too mature or rotten, don't keep air in the fermenting vessel, use an airlock.

2 - disease : " framboisé" (raspberry !)

symptom : cloudy/milky, lots of foam and sticks to the glass, pungent aroma

• origin : lactic and acetic bacteria
• prevention : avoid to stop the fermentation and don't aerate the cider at the end of the fermentation. do a good sanitation.
• treatment : restart the fermentation.

3 - disease : Ropy (fat)

Symptom : the cider is ropy, and looks like oil

• origin : lactic bacteria
• prevention : use enough bitter apples, good sanitation
• treatment : stir the cider and add 10gr/ ltr of So2

All these diseases are very difficult to treat, and most of the time the only way is to throw away the cider , some time you can make vinegar or calvados with it. 

I hope all this information will help everyone who wants to make real cider.

Jean-Yves Jacob