Skip to main content
Desmond's user avatar
Desmond's user avatar
Desmond's user avatar
Desmond
  • Member for 9 years, 2 months
  • Last seen more than 9 years ago
  • Milky-Way
awarded
awarded
comment
Light Sulphur smell
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...
comment
Light Sulphur smell
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 ;)
comment
Light Sulphur smell
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 :)
awarded
accepted
comment
Light Sulphur smell
understand, im getting more and more info, seems 2 oposites sides - or its a turbo cider 2-weeks time or is months in a barrel.
comment
Light Sulphur smell
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!
comment
Light Sulphur smell
Ok. Thanks. Basicly its still bubling a bit and releasing some bubles and the smell, ill wait for it to settle and drink a glass tonite!
comment
Light Sulphur smell
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?
awarded
asked
Loading…
awarded
awarded