Recent content by mfarah

is there any impact on the cider outcome (quality and taste) of whether you are using a Centrifugal juicers or the classical grind&press methods in order to extract the juice from apples before fermentation? I am asking this because grinding dows not break the crust/peel while the Centrifugal...

thanks for the answer; what do mean by 800 hrs of chilling? I can get pink lady around here, does it yield richer cider than grand smith?

Hi So far I am using grand smith, but Cider taste is not as rich as the cider you can get in UK/France/Spain what would the best cider apple trees to plant and grow in southern Mediterranean climates? e.g South california weather (not the desert areas); southern Greece, southern...

I've done three batches this year adding yeast nutrients; using the two type of yeasts I used in the past. no traces of rhino farts thank you all for the help and replies

I always get rhino farts in cider, it usually starts 1.5 month after the start of fermentation, and usually disappears in 3-4 moths after it first appeared. Last year, the smell didn't disappear. I tried to switch between white wine yeasts but it didn't help. I usually do first racking after...

Hi, As a fruit very rich in tanin I thought of adding some quince juice to the apples juice before fermentation. have any body used quince in this way from before? also it is extremely difficult to extract juice from quince, I understood that there is an enzyme that can be used to break...

what do you mean by you wouldn't be able to drink it? also where is the salty taste comming from? In general is there a chance for cider fermentation to become toxic? thanks mfarah

started fermentation last Nov. , racked first time after three weeks, everything was ok. after two month rhino fart/rotten eggs smell started, I airated with CO2, but the smell remained. it took about 5 months for the smell to almost disappear (There is still a very very week rotten eggs smell...