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
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