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so it's been about 3.5 months and the sulfur smell and taste is still there. i have done a lot of cider and never had this happen. never used campden or unpasteurized before.. its not a normal sulfur smell either, i remember during primary it smelled like vomit, it was awful is this more common...

"...and that making hard cider will NOT magically sanitize the juice somehow because it has alcohol in it. If your sweet cider is contaminated, your hard cider will be too." if worried about e coli, bottle pasteurizing should kill anything leftover

both carboys had the same odor and taste. the first week of fermentation temps got into the high 70's here which could've made the off flavor. one had a fruit fly which is probably from the orchard when pressing.

Started with unpasteurized orchard juice OG was 1.045ish, added 5 campden tabs and pectic enzyme to each. 24hrs later pitched 1/2 pack Nottingham each with nutrient and a light brown sugar. after a couple days it was going strong. racked at 2 weeks. SG was almost down to 1.000 and...

i always ferment all the way then secondary for at least 2 or 3 weeks (until it clears enough to see through). add priming sugar a few hours before bottling and all the batches i've done have carbed nicely. no pitching new yeast.. it seems like it wouldnt carb but they always do. worked with...

your cider is done fermenting if 1.000. bubbles can be from temp changes. age it at normal fermenting temps, low 60's (F)

there are preservatives in the ingredients? temps should be above 55F. maybe you got two packs of dead yeast, which is unlikely. you could buy a 5 gram pack of champagne yeast, make a starter to be sure its active

70 deg is on the warm side, let it sit in secondary for a while. opening it up for taste tests can create vinegar! better to leave to be

check again in a few days, if it hasnt changed try pitching more. make a yeast starter. it can take over a month to ferment dry sometimes so it might just be moving slow

fill one with water and leave the top open. put a thermometer in and see how long it takes to get up to temp. fill the pot with bottles as you would normally

nope!

it's supposed to change the taste also.. boiling that is

i just saw a picture of an antique one, the basket was square. might be a lot easier making it that way - won't need to make or buy the circular metal hoops. you could brace the basket with wood even

its mostly for secondary. after fermentation is mostly finished and you want to age something, there should be no air

buy some apple juice from the store or fresh pressed from an orchard

*stuff. just learned that you cant swear on here, hah

i fill my hose with sanitizing solution - one end in the cider, one in a bowl or glass (lower than carboy it wont flow backward). release thumb, let flow until full with cider. its called priming

it's more fun building **** on your own anyway! diy or die