dean_wales
New Member
Hello,
I am a British Westcountry cider making seeking help from our friends in the USA. It's seems crazy but you guys seem to know more about the technical side of making cider than the more *ahem* farmhouse *ahem* types around here!
I crushed and pressed a whole load of eating apple and got about 10 Gallons (45 litres) of juice. I hit it with cambden to sanitize and pectolase to clear and left it overnight.
That juice then got one sachet of Nottingham yeast per FV and went under the stairs at about 17c.
It took a week to start fermenting and then went crazy for a week and fermented out.
BUT IT ABSOLUTELY STANK TO HIGH HEAVEN OF ROTTEN EGGS! I WOULD GAG IF I SMELT OR TASTED IT.
I left it for a week and there was no change. Stinky stinky.
I read it may be down to nutrient issues and that CO2 can drive it off. So when I came accorss some more apples recently I juiced them up ensured they had plenty of nutrient added and blended them with the fermenting cider (2 parts stinky to 1 part fresh). I also poured it all from a height to aerate when blending.
So I am going to give that a couple of days before I start thinking about copper addtions etc.
I may just throw a piece of copper pipe into one FV now? What do you reckon.
Under the massess of sulphur I reckon it would be a nice cider so am keen to save the 70 litres I have!
I have CO2 that I can use if needed but would like to try something else first.
Dean.
I am a British Westcountry cider making seeking help from our friends in the USA. It's seems crazy but you guys seem to know more about the technical side of making cider than the more *ahem* farmhouse *ahem* types around here!
I crushed and pressed a whole load of eating apple and got about 10 Gallons (45 litres) of juice. I hit it with cambden to sanitize and pectolase to clear and left it overnight.
That juice then got one sachet of Nottingham yeast per FV and went under the stairs at about 17c.
It took a week to start fermenting and then went crazy for a week and fermented out.
BUT IT ABSOLUTELY STANK TO HIGH HEAVEN OF ROTTEN EGGS! I WOULD GAG IF I SMELT OR TASTED IT.
I left it for a week and there was no change. Stinky stinky.
I read it may be down to nutrient issues and that CO2 can drive it off. So when I came accorss some more apples recently I juiced them up ensured they had plenty of nutrient added and blended them with the fermenting cider (2 parts stinky to 1 part fresh). I also poured it all from a height to aerate when blending.
So I am going to give that a couple of days before I start thinking about copper addtions etc.
I may just throw a piece of copper pipe into one FV now? What do you reckon.
Under the massess of sulphur I reckon it would be a nice cider so am keen to save the 70 litres I have!
I have CO2 that I can use if needed but would like to try something else first.
Dean.