Checked on the ciders to see how they’re coming along. Again, I’m a little more surprised at the color than the clarity. The carboy on the left is #001, which used fresh picked apples and didn’t get the pectic enzymes until racking to secondary. The one on the left used hte appels that sat another 2-3 weeks before pressing and had the enzymes added at fermentation. Quite the difference!

There’s a marked drop in the off aromas (funk) in the first batch as it’s been sitting 2 weeks longer. Gives me hope that the smell will eventually fade completely. Flavor is tart apple and body is somewhat thin. Not surprsing as there’s no residual sugars left. Batch #002 is still pretty funky and tastes much the same as the first one. I’m guessing this is just a waiting game now and plan on sweetening and kegging when the funk is gone.

Batch #001: 6 weeks in secondary (right – copper colored)

Batch #002: 4 weeks in secondary (left – golden honey color)