Common Cider Faults and How to Prevent Them

Making cider is a delightful and rewarding process, but sometimes things can go awry. Here, we'll explore some common cider faults, their causes, and how to prevent them to ensure your cider remains crisp and delicious.

1. Acetification

What it is: Acetification occurs when cider turns vinegary due to the formation of acetic acid. This is often perceived as a sharp, sour taste and a vinegary aroma.

Causes: This fault is typically caused by the presence of Acetobacter bacteria, which thrive in oxygen-rich environments. It can also result from film yeast or Brettanomyces infection.

Prevention: To prevent acetification, ensure your fermentation vessels are sealed properly to minimize oxygen exposure. Regularly check for and eliminate any sources of contamination, such as fruit flies. Using sulphites can also help inhibit bacterial growth

2. Cider Sickness

What it is: Cider sickness, caused by Zymomonas bacteria, results in a cider that smells like green apples or bananas and appears milky

Causes: This fault occurs when Zymomonas bacteria ferment sugars, producing acetaldehyde and other compounds

Prevention: Maintain a clean and sanitised environment. Increase the acidity of your cider to 0.5% and add active fermenting yeast to outcompete the bacteria. Always sterilize equipment thoroughly before reuse.

3. Discolouration

What it is: Discolouration in cider can manifest as a greenish or blackish tint, often accompanied by metallic tastes

Causes: This is usually due to the presence of metallic ions, especially iron or copper, which can leach into the cider from equipment

Prevention: Use equipment made from non-reactive materials like stainless steel. Ensure all equipment is properly cleaned and free from rust or corrosion

4. Film Yeast

What it is: Film yeast forms a powdery film on the surface of the cider, leading to off-flavours and spoilage

Causes: This yeast thrives in aerobic conditions and can contaminate slow or un-sulphured fermentations

Prevention: Keep your fermentation vessels sealed to limit oxygen exposure. Regularly check and clean your equipment to prevent contamination

5. Mousiness

What it is: Mousiness is a fault that imparts a distinctive mouse cage or cracker-like aroma and taste to the cider

Causes: This fault is often caused by lactic acid bacteria under certain conditions

Prevention: Maintain a low pH (below 3.5) and use sulphites to inhibit bacterial growth. Once mousiness is present, it is difficult to remove, so prevention is key

6. Ropiness

What it is: Ropiness makes cider appear oily or slimy due to the production of polysaccharides by lactic acid bacteria

Causes: This fault is caused by certain lactic acid bacteria that produce a slimy glucan

Prevention: Ensure good sanitation practices and monitor the fermentation process closely. Using sulphites can help prevent bacterial growth

7. Sulphur Smells

What it is: Sulphur smells, often described as rotten eggs or burnt matches, can be quite off-putting

Causes: These smells are usually caused by stressed yeast during fermentation

Prevention: Use yeast nutrients to support healthy fermentation and avoid stressing the yeast. If sulphur smells develop, try degassing the cider or using copper to react with the sulphur compounds

By understanding these common faults and their causes, you can take proactive steps to prevent them and ensure your cider remains in perfect condition. We're here to help, call us if you need any help with your cider making. Tel: 01404 890093 or email: sales@vigopresses.co.uk.