bhatchable
Well-Known Member
I used fresh pressed juice, no preservatives and unpasteurized. Most of the orchards around where I live have a homebrewer's discount. I used half a tablet of campden per gallon of juice, so 2 tablets total, to kill off the wild yeast and bacteria. A lot of people are using fresh pressed juice in their graff. My batch gave off lots of sulphur (rhino farts) and I'm still waiting for the sulphur taste to totally dissipate. I wonder if the processed store juice wouldn't make such a stink.
I used treetop brand apple cider for my graff and it completely reaks of sulphur as well. my brew corner smelled like an apple orchard yesterday, but today it is all fart. any ideas