We're making our first batch of hard cider. I'm glad I came to this forum... I came home and 'BOOM', who's been farting here all day, I took out the trash scrubbed the floors and cleaned the garbage disposal when I tracked it to our the fermentor. We have the 'Rhino Farts'. I figured it was part of the process, but the girl had her concerns. It's been in for a week and it's still bubblin' and fermenting and the smell is dying down.
We bought 5 gal. of unpasteurized cider with no preservatives in the Apple Hill area of California, then added 4 sulfite tablets, pitched a Cali Pale Ale yeast, then added 2 lbs. of organic cane sugar.
Since this is our first hard cider, I have a couple of questions:
Do you prime it and bottle it like regular beer with priming sugar?
How long should it sit in 2nd ferment?
How long should it sit in the bottle?
Will the yellowish-brownish hue clarify after 2nd ferment?
Thank you-all good posts here!