Well any advice when it comes to the secondary stage?
My cider has been in it's primary pail for 18 days and when I took the top off it had a very strong champagne (yeast smell) and sulfur smell.
I siphoned it and I may have picked up too much stuff on the bottom because it is still cloudy.
Should I re-rack it ??
Should it be filled all the way to the top of the carboy?? Can it go bad if it is not??
It is close to the top.
You should be fine. There will still be a bit f fermenting going on so dont worry about not having enuff CO2. The Sulfar and yeast smell will fade with time. Just let it sit for a good long while and settle out, time is your friend with cider.
Originally Posted by P.J. O'Rourke
"There are just two rules of governance in a free society: Mind your own business. Keep your hands to yourself."