Cider Experiment

I've got a batch of cider on tap in the kegerator right now which finished fermentation about a week ago.

Here's the recipe I followed:
5 Gallons of pasteurized, unfiltered cider
Wyeast Cider Yeast [Northern Brewer Y4766]
Wyeast Nutrient [Northern Brewer 9043]

It definitely did not turn out like your typical commercial cider. The yeast is way more dominant of a flavor than it should be and the sweetness you normally get isn't quite present.

That said, the end result isn't unpleasant. I also haven't ever tried any of the high-end fancy schmancy ciders, so I don't honestly know if this is closer to that style or it's just crap.

I think if I were to try this again, I'd probably eliminate the yeast nutrient or try a different strain of yeast. (Or get a bit more guidance on how this is actually supposed to be done first.)

Green Apple Lambic - 4

I moved the green apple lambic to secondary fermentation today. I can't say that I'm sure this batch is going to turn out well at all. I think that I may have left it on the yeast (primary) for too long - there are some pretty weird off-flavors that I caught when I tasted it today. (It had some good flavors, but an almost scotch-like note on the finish. Not so good.)

So, we'll see how it turns out after a month or so of conditioning. If it stays bad, this might be the first officially bad batch of homebrew I've made so far. (It's gotta happen at some point, right?)