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3

Looks Fine.. almost. You do need some yeast nutrients though. And.... 2 cups sugar to 1 gal puts you in Apple wine territory, and will be hard for a bakers yeast to attenuate fully. Also adding a priming sugar will do little with this recipe as the yeast will have died from its ABV tollerance. When I make cider it's like this. 1) Sanitize everthing: ...


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I would think they would have a similar yield per pound as strawberries. I juiced 6lb of strawberries for 64oz (1/2 gallon) of juice.


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Sulphur needs to gas off, it's usually from a slow fermentation that wasn't vigorous enough. If it's already attenuated there's a couple solutions. But both require putting the bottled cider back into a fermentor. 1) boost it up as a douple cider or Apple wine 4lb cane sugar to 5gal will give it +.040 points, then you can pitch a wine yeast to get it going ...


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Some yeast strains give sulfur smell during fermentation. That's perfectly normal. If it's in the air, it's no longer in your brew! The fact you can smell it so strongly indicates it is, literally, going away now. It comes from metabolism of sulfur amino-acids. Sooner they are degenerated and sulfur is released, the less chance it'll get released in the ...


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That's a lot of priming sugar for one gallon, your bottles are in danger of popping if your yeast can handle it and it's left for too long. You don't mention total sugar amounts added, gravity readings or yeast used, so a couple of things could happen here: Yeast alcohol tolerance is reached, and nothing more will happen. Your cider will be flat and ...



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