I'm about to make my first cider. I have 3 gallons of apple cider (no preservatives) and a pack of Wyeast 4766. I'm thinking of adding either 1 lb of dextrose (like Ed Wort's famed apfelwein recipe) or 1 lb of brown sugar.
In looking around this forum, I've seen a lot of people mention a sulphur smell as the cider ferments. How bad can I expect this smell to be? I live in a small apartment and really don't want to bother my neighbors. Is there anything I can do to help minimize the smell?
Also, on an unrelated note, the yeast package says that there's enough to make 5 gallons. Since I'm only making 3 gallons, should I just use 3/5 of it and discard the rest, or are there any pros/cons to using the whole pack?
In looking around this forum, I've seen a lot of people mention a sulphur smell as the cider ferments. How bad can I expect this smell to be? I live in a small apartment and really don't want to bother my neighbors. Is there anything I can do to help minimize the smell?
Also, on an unrelated note, the yeast package says that there's enough to make 5 gallons. Since I'm only making 3 gallons, should I just use 3/5 of it and discard the rest, or are there any pros/cons to using the whole pack?