3 Spelling correction (review: reverted some changes due to valid original spellings)
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Cider is a lot like white wine. The cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result in the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulphursulfur smells into it. If you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no head-spaceheadspace and leave it there for a few months. When you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.

Cider is a lot like white wine. The cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result in the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulphur smells into it. If you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no head-space and leave it there for a few months. When you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.

Cider is a lot like white wine. The cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result in the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulfur smells into it. If you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no headspace and leave it there for a few months. When you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.

2 Spelling correction
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Cider is a lot like white wine. TheThe cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result isin the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulfursulphur smells into it. IfIf you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no headspacehead-space and leave it there for a few months. WhenWhen you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.

Cider is a lot like white wine. The cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result is the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulfur smells into it. If you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no headspace and leave it there for a few months. When you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.

Cider is a lot like white wine. The cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result in the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulphur smells into it. If you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no head-space and leave it there for a few months. When you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.

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Cider is a lot like white wine. The cooler and slower you can ferment it, the more of the delicate aromatics you will preserve for the final product. A warm, fast fermentation will result is the blowing off of CO2 at a rapid rate, and it will take aromatics with it.

Even still, I'm sure your cider will be quite good if the fermentation was healthy and the yeast didn't throw sulfur smells into it. If you have the room, you might want to let the cider bulk age for a while before you bottle it. Rack it into a smaller carboy with little-to-no headspace and leave it there for a few months. When you bottle it, you might need to pitch more yeast, but you can use a cheap champagne or clean ale yeast.