Originally Posted by gregbathurst
The nail polish remover smell is usually caused by acetaldehyde, the main product of oxidation of alcohol, so you may have allowed too much O2 into your cider. I usually use 1 tab per 5 litres.
Thanks mate my fermenter was only half full so i'm sure that did contribute the end result.
On another note is it possible to achieve an 'off dry' or slightly sweet cider without adding anything. I've had a good browse here and their are many people adding all sorts of sugar products which honestly doesn't sound very good at all.
Although my first batch was faulty it fermented right out to 1000 gravity reading and was beyond dry. Rather than adding sugar that would probably ferment out anyway, if you stopped the ferment short at say 1006 gravity would you achieve this? And how would you do it?
I thought maybe chilling it down may achieve this, but i thought secondary fermentation may tamper with this. In my last batch i added a small quantity of unfermented juice (30ml per 750ml bottle) which gave it a light fizz. If i managed to stop the ferment short at 1006 gravity, would secondary fermentation eat up the extra sugar and make it bone dry again?
Any help would be greatly appreciated.