So now I'm wondering, does the flavor result from too many or too few or just being wrong for the grist? Every reference I've looked at so far with "apple" is all about acetylaldehyde. I'll keep digging but if anyone knows a reference to point me at so I can learn a little more about it, it'd be much appreciated. I'll post the grist when I get a chance but it was pretty simple if I remember right. Questions, questions, questions.... Thanks @loopie_beer !