Made a batch of cider with granny smith apples 13%brix. Juiced my self. used half or maybe less of Kmeta than what is suggested on the packet
July 3: saf-ale US05 yeast. Starter was 2L apple juice with 1 packet left to ferment for 24 - 48 hours. took a couple of days to start fermenting. Apple juice was very appley and nice.
July 8: I wanted to try adding pectic enzyme at the start of fermenting.
July 10: Started tasting and smelling like vomit and it lost the strong apple smells and tastes. Had milky haze that would stick to the side of drinking glass.
22 July: vomit smell/taste was gone and juice sweet but insipid 7%brix
I want to re-use the yeast but am concerned the yeast might be infected with something. Perhaps cider sickness? seems strange to get infected while fermenting though. Is this to be expected from safale US05(first time using it) when used with cider,or could it be the pectic enzyme addition, while fermenting giving off the vomit smell?
edit: want to use the yeast for beer.