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Shouldn't hurt to add a bit, if you smell any sulfur, (like rotten eggs), which comes from nitrogen deficiency, I would insist on adding some now. IME cider takes longer than beer to ferment out, sometimes 2-3weeks.

Thanks for the helpful reading, to be safe I added some yeast hull slurry, which seemed to help pull any potential excess out (quite a bit of red sediment when I racked!). Unfortunately, rubbery hose smell was prevalent, so the Hs2 had gone to disulfide I believe. Next time, I'll just check...

So I fell victim to hasty and impatient cider-making this weekend... I had a 4gallon batch of unpasteurized juice fermenting for 3 weeks at 63-68f, no camden tabs, dry champagne yeast. Being so confident I never checked on it during ferm, I opened it up today to rack and got the Hs2 rotten...

Thanks for the reply, very helpful This my third all-grain batch (no adjuncts) , and the first time I'd seen so much trub, I had hoped by filtering the cooled wort through a seive into primary, it would take care of the bulk of that cold break. As an *edit* Once fermentation got going, most...

Hi all, sorry if there's a thread on this already, couldn't locate one. I'm brewing an all-grain chimay rouge clone with wyeast 1214 belgian abbey smack pack. I pitched at about 75f with the activated starter pack and gave it the old shake shake for a good while, now I am less than 5 hours...