New to your forum

Just signed up to the forum, Introducing myself.

My past homebrew experience is small, probanly about 30 gallons of beer total, 10 years ago.

1st batch i ever made was a five gallon IPA, It was awesome and got me started, from there I went through the good and bad for a bit.

The best one I ever brewed I called “Junkyard Rocket Fuel”. It was basically a bunch of leftover scraps of hops amd barleys I had sitting around with nothing to do and just threw it all together in a pot. I then aimed for the highest alcohol content I could get with gravity and champain yeast and brewed and bottled it. It was amazing. Totally amazing. I learned a lesson from that batch which I will employ this time around with my brewing ( I am doing hard cider this time }. That lesson being this time around I am keep an emaculate diary book on everything i do in my brews. I do regret not having the exact recipe for my Junkyard Rocket Fuel!

Anyways the bad ones during this time were ones I disliked due to taste. The last three carbor batches I made before I quit had a strong clove taste I could not get rid of. Others in my family said they could not taste it but I could not stad it. I hated those brews. From there the brewing just fell by the wayside and the years have gone by. All i have retained and kept is two 5 gal carboys amd a tub of flip top bottles. I now however believe that taste may have come from the strains of yeast I was using.

So now, present day, I have become interested in brewing hard apple ciders. Primarily because my wife likea them. So here I go down this rabbit hole. Hopefully with alot of good results. I know there will be times of dismay, especially when I experiment. Which I will do in one gallon batches and add to the notebook as well. It is expected.

A little about my brewing philosophy and I will end with that, I as am individual research alot of my Ideas and I reason well. I also have alot of creativity which means I think outside the box a whole lot. I find in forums like this and others of course, that sometimes thinking outside the box occasionally invites the “why do you wamt to do that?” comment followed by a tinybnegativly aimed hidden putdown. But I also understand that about 95 percent of others have positve supportive or helpfull comments. I only mention this because I will have strange Ideas alot of times that even though they seem illigitamate. (Spelled wrong of course) I also have a solid reasoning and I have researched it i little, and I am somewhat intelligent. I dont mind someone asking why i want to do something, sometimes they just want background to my question, I only mention this because things like brewing to me are creative, artistic, amd experimentational. As you will undoubtably see from my first question (and others) on cider making adventures. I will in the end share my results good or bad regardless if you are interested or not, for any others who like myself wish to know or may havr a curiosity itch in yhat field. So please understand my stupid ideas may have reason even though they seem obviously sub par. As am example, I may be trying to create a bad clove taste to further understand it.

So this is why I am here and who I am. I am creative, crazy, (bordering on insane) and i will be subpolling the emmense knowlege and information of the many experienced people here for opinions and answers. I appreciate you all with great respect this is true, both beginners and master brewers alike, and i hope it is mutual.

As to why I am here. I am personally here in this forum mostly for the input and answers to various questions i come across during this short journey of mine, and to share my ideas and finding no matter how bazar they are.

Well thats about it, Thats me, Thanks for listening. Be posting soon. Thanks!

. . . Written while listening to three bubbling airlocks that sound like rain upon my bedroom widowsill

1 Like

Welcome to the forum :waving_hand:

Welcome. Beer, in some form or the other has been around since human history and there are many ways to make great beer.

Thank you!

Welcome to the forum.

Welcome to the forum. You will find a wealth of information here. Happy brewing!

Welcome!

Thank you everyone.

Hey, Applejack!

I too love great ciders and I am so happy to see more folks learning about them. Do you grow apples, too?

I read through your post and am so glad you said you started a brewing diary. It’s so important to measure accurately, and record in detail, so that WHEN it comes out awesome you can make it again (Like your Junkyard Rocket Fuel”, wish I could taste it!).

As far as that awful clove taste you found, most folks forget that homebrew (and cider) competitions are NOT just about winning. In know very experienced homebrewers that occasionally hit a wall with an issue that they encounter in their product. Entering a competition is the BEST way to get unbiased, professional feedback from qualified judges who will identify the exact problem AND tell you how to avoid or correct it. Check the AHA or BJCP competition pages to find the next competition in your area. (NHC2026 registration opens on 2/3!)

So to your mystery ‘clove’ taste, it sounds like you have phenols from wild yeast and bacteria. Fresh fruit will always have some wild yeasts on the outside of the fruit, which is why you use Camden tablets to sanitize the fruit before pitching yeast. But wild yeasts in the winery/brewhouse can seep into your homebrews easily. Contamination is not always accompanied by sour tastes.
You did mention flip-top bottles. These rubber gaskets are next to impossible to keep sanitized, especially once they’ve been contaminated by something like Brettanomyces or Pediococcus. You can buy new replacement gaskets, but you might consider using standard capped bottles next time. Or if you’re feeling experimental, make a batch and put some in the flip tops, and some in regular capped bottles, and then see if that is indeed the issue.

If the clove taste still shows up in the regular bottles, then it might be more than just the bottles. Consider purchasing new tubing, auto-siphons, and anything rubber, vinyl, or plastic that touches the finished fermented product. These will harbor wild yeasts and bacteria, and generally get weaker and more porous over time anyway. Make sure any detergents and sanitizers that you use are mixed to the right concentrations and temperatures, and check for expiration dates on them.

Hope this helps! Cheers!