I always get rhino farts in cider, it usually starts 1.5 month after the start of fermentation, and usually disappears in 3-4 moths after it first appeared.
Last year, the smell didn't disappear.
I tried to switch between white wine yeasts but it didn't help.
I usually do first racking after 3-5 weeks
I used mainly granny smith apples and mix with other kinds accoding to sugar and ph levels.
I add yeast neutriants
My question is there a proven way that will prevent this phase of rhino farts?
Last year, the smell didn't disappear.
I tried to switch between white wine yeasts but it didn't help.
I usually do first racking after 3-5 weeks
I used mainly granny smith apples and mix with other kinds accoding to sugar and ph levels.
I add yeast neutriants
My question is there a proven way that will prevent this phase of rhino farts?