Stack Exchange network consists of 183 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.
I can confirm that is not giving any smell, ive racked it to remove it from the yeast cake. All went smooth. Now its sitting and bubled a bit after the syphoning. All in all, great fun. Will leave it to sit sometime...
Thanks Denny, i will surely let it sit for some time. Plan is to leave it in some oak barrel to sit out and get some flavours back (as i read on some topics). Next batch ill do it differently since i learned a lot from this one (and still learning). Cant wait to taste it ;)
thanks for the clues, this is what i need. we are most wine producing country here, but on all my trips across France i drank a lot of good cider stuff. will get me the book and illuminate my skills :)
I see, totaly forgot this one fg readings and crash cool, yes i would like it to be fizzy, but ill leave that for the next batch. Im trying to educate myself! Thanks for all the answers Atron!
Thanks for nice clarification. Another question, as in the said batch is pretty cloudy, got it like that already, will pectin enzym produce more sugar for yest to ferment more? I read on hbtalk that it breaks some cell bariers thus releasing more sugars in the batch. Are there any cons for adding pectin in this stage?