It’s that time again. With it being well over a month since the last time I took the test samples from the original batch, I felt it was time to continue with my Brewology lessons.
Bread Yeast – SG: 1.000 ABV: 8.8%
Notes: This one is still as flat as ever and still carrying the funky it had last month. Its sweet, with some definite notes of caramel, but the off-tastes are far to apparent to make it enjoyable. Actually I think it may be worse then last time.
Beer Yeast – SG: 1.000 ABV: 8.8%
Notes: There was just the slightest hints of carbonation in this one. The SG has actually dropped some putting it on par with the Champagne and Bread yeasts. Some sweet flavours and the apple juice taste is still there, but it has some of the off-flavours that the bread yeast carried.
WC-1118 Champagne Yeast – SG 1.000 ABV: 8.8%
Notes: Its hard to believe they all leveled out at an SG of 1.000. This one had the greatest improvement overall, with some apparent carbonation and the least amount of funky aftertaste. Actually it was almost unnoticeable. It was the least sweetest of the batch, but easily the most drinkable now.
Round three is finished and this experiment is quickly turning into a disaster with two of the ciders still very unpleasant. It may be another two months before I try the next round which will hopefully allow any of those strange flavours to dissipate.