Originally Posted by truckjohn
Smells horrible... like what sort of horrible?
This is important.
Sulphury = can be dealt with
Bready/yeasty = same
Moldy = worse, but may be recoverable
Vinegary = just walk away.
Originally Posted by razzysmum
I am new to the forums but I have made wine and cider on and off for years.
If you put it through a press then it will clear fairly quickly (that is usually what I do) but this years I did a short cut and minced the apples then started it on the mush for 4 days.
When it was less foamy I put it through a nylon bag and into a bucket with an airlock.
Thatwas about 27th Oct and it's still bubbling well. I rather expect it to take much longer to clear than the juice which was pretty clear in a couple of months..... we shall see.
Most random comment ever, welcome to the forums