| T O P I C R E V I E W |
| Steve The Wurzel |
Posted - 09/04/2006 : 20:51:12
Hi peeps..
Has anyone else here noticed that on occassion certain pubs offering cloudy draught ciders get an overdose of a sulphur taste in the pint?
I've noticed it with Addlestones and Thatchers Traditional... and I reckon its because the CO2 going into the pint is too high, forcing the SO2 (Sulphur Dioxide) out and ruining the pint.
From what I understand the SO2 is added to kill off natural yeasts to be replaced by a more predictable yeast.
Any ideas, similar experiences?
Churz
§teve
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| 1 L A T E S T R E P L I E S (Newest First) |
| Ivanhoe Martin |
Posted - 10/04/2006 : 13:24:10
If they're draught cider, there shouldn't be any CO2 going into them. In the case of keg Addlestones this might be what's going on, but it's unlikely to be the case in draught (i.e. handpumped, or from the barrel).
Your understanding of the use of SO2 is correct (it's to kill off natural yeasts, plus any other live things that are there).
Some ciders do (to my untutored palate) taste more suplhur-y than others. Recent tastings of two Dunkertons ciders were both unpleasantly sulphur-y. I find that the sulphur taste generally reduces if you leave the pint to stand. |
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