Figuring two weeks should be enough time to ferment so checked gravity and and it’s bottomed out at 1.000 giving me a final ABV of 6.5%. Aroma is on the smelly side. Not sulfur, but more like sweat sock or butyric acid (vomit). Does raise some concern as I’ve had that in my beer before – not pleasant. I did read that it sometimes happen and called “cider funk”, and should pass with time/aging. We’ll see.

Flavor is a very tart, dry fresh apple juice, somewhat acidic. Again, with the possible infection aromas, I’m slightly concerned this may be a problem and hoping it’s not acetic. Color is a very pale cloudy yellow.

I did add pectic enzymes at transfer (since I have some now) and moved it to a refrigerator at 38º to rest until the off aromas dissipate – not sure how long that will take, but I’m in no rush.

Cheers!