Had some family over yesterday and after dessert did a little tasting of some ciders I'm bulk aging (I sampled and did gravity checks on the about a week ago. The first was really tart, as it was a week ago, and the second, an apple pear cider had the rubber stopper flavor really strong, the third we sampled was a Cyser, ah sweet redemption.
The jug that was aweful gave a considerable pop when the solid stopper was removed when I sampled a week ago and popped again yesterday, though not as loudly. I know the taste is a sign that the yeast are stressed, and I used the solid bung because all signs pointed to fermentation being done.
I'm planning to put an airlock on it and see what happens. Does rubber stopper age out? There's a small amount of lees and the cider is very clear.
The jug that was aweful gave a considerable pop when the solid stopper was removed when I sampled a week ago and popped again yesterday, though not as loudly. I know the taste is a sign that the yeast are stressed, and I used the solid bung because all signs pointed to fermentation being done.
I'm planning to put an airlock on it and see what happens. Does rubber stopper age out? There's a small amount of lees and the cider is very clear.
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