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The formula looks right for fermentation. There's got to be something missing here. Did you mix the two ciders together? Did your yeast or mixture get over 70Deg somehow? I'm grabbing at straws here.

Ouch indeed. I'm still paying $2 at my LHBS.

Very interesting. Subscribed.

Update. Well, the rhino farts have subsided. I hope nothing has 'set in' as a result of it's farty-ness. I read mixed results after primary fermentation farts. Some say just wait and it'll be great, some say it still had a bad taste afterwards. I have no intention of cracking this open until...

Wow. I guess it doesn't just happen in video game forums.

Holy rhino farts!!! This thing stunk up my basement bedroom! lol. I hope that's normal for a big batch. I had to open a window last night to let the fartiness out.

Ya can't go wrong with the Vargas girls.

Wow. What an informational thread.

Patience. If it doesn't taste good the first time you try it, let it sit for at least another month. I tasted my last batch after 3 weeks, and boy was it tart. Waited another month, and it's heavenly.

2x 5 gallon kegs then bottling the rest is the plan. The hard part for me is going to be moving to a secondary, as I only have 1x 18 gal fermenter. Now, I'm using UV pasteruized cider. Do I have any risk of getting one massive batch of vinegar if I let it sit for 6+ mos? O2 won't be a problem...

If I'm not mistaken you can add something to speed up Malolactic fermentation, or just wait longer to drink it and malolactic fermentation sill start on it's own.

A little over a month ago I made my first attempt at a hard cider. I did 5 gallons, added a coup of brown sugar, 2 tsp of yeast nutrient and pitched Nottingham. It was FREGGING delicious!!! So, I've got a 18 gallon fermenter and I just filled it with 17 gallons of cider. I'm going to wash and...

Wait, what? Lol. That's like a quadruple negitive. I'm lost.

What about people posting that if they use UV Pasteurized cider it will turn to vinegar after 6mos? Does that mean those of us that can ONLY get UV pasteurized cider will not be able to turn it into apple wine?

So what normally would turn your batch of cider from "Yum!" to "Maybe I can cook with it" vinegar?

I'm really interested in how the cherry one comes out. There's a lot of people posting what they did but not enough of them coming back and saying how it turned out.

I'm speaking from my research and not experience, but from what I've heard when you're fermenting something like cider that can ferment out so quick, adding spices and other fruits during the primary fermentation can result in off flavors. A quote from Makinghardcider.com; Do not think that...

Ok, if that's true, I added brown sugar pre-ferment and I've ended up with a 10%ABV, but I intend to carbonate. Is there really such a thing as a carbonated wine?

Along these same lines; True or False Once your cider has fermented out adding honey is a way to back sweeten your cider with little worry of creating bottle bombs because the yeast can't 'switch' from eating the apple sugars to eating the honey sugars. I have a hard time believing this, but...

Where is the line between hard cider and apple wine? Is it the bubbles? The yeast that gets pitched? Whether it's apple juice or apple cider that's used?