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Old 10-11-2006, 08:10 AM   #1
pariah
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Well, it had been in the primary for eight days. Racked it, *strong* sulfur smell. I think this was probably from the campden tablets - I used five of them. It's now in the secondary, how long do you think it will take to go away?

Also, it's a lot drier than I expected (or have had...it ain't hornsbys!) I used a champagne yeast...now, did I make cider, or apple wine?



 
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Old 10-11-2006, 01:38 PM   #2
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Give it 3-4 months & it should be ok. You've got cider. Ciders tend to ferment out completely. If you want it sweeter, add some apple juice concentrate.


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Old 10-11-2006, 04:22 PM   #3
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well i'm still pretty new to this, but sulphur smell in cider is completely normal.
just give it time and it will go away =)
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Old 10-12-2006, 06:00 AM   #4
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Quote:
Originally Posted by david_42
Give it 3-4 months & it should be ok. You've got cider. Ciders tend to ferment out completely. If you want it sweeter, add some apple juice concentrate.
You know, I already knew this was the answer, I just needed to hear it from someone else. Four months is a long time to wait to find out without some reassurance! Thanks!


 
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Old 10-12-2006, 02:13 PM   #5
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Quote:
Originally Posted by david_42
Give it 3-4 months & it should be ok. You've got cider. Ciders tend to ferment out completely. If you want it sweeter, add some apple juice concentrate.
don't you have to sorbate/campden tablet before adding the concentrate??
i am going to start a cider this weekend and want to be prepared
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Old 10-12-2006, 06:08 PM   #6
pariah
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Quote:
Originally Posted by rod
don't you have to sorbate/campden tablet before adding the concentrate??
i am going to start a cider this weekend and want to be prepared
You add the campden tablets 24 hours before pitching the yeast. If you add concentrate after this, it's just extra fermentables.

If you want it to stay sweet, you would add the campden tablets, wait for them to kill the yeast, and then add the concentrate. Of course, I'm not sure how you would carbonate it if you went that route.

 
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Old 10-12-2006, 11:35 PM   #7
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yeah - i guess to get a sweet naturally carbonated cider you would have to use lactose as it wouldn't ferment.
unless you can keg, you couldn't sorbate/campden the finished product and add more concentrate for the sweetness and get carbonation.
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Old 10-13-2006, 12:02 AM   #8
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Quote:
Originally Posted by rod
yeah - i guess to get a sweet naturally carbonated cider you would have to use lactose as it wouldn't ferment.
unless you can keg, you couldn't sorbate/campden the finished product and add more concentrate for the sweetness and get carbonation.
Well I suppose you could use an ale yeast and end up with a sweeter cider, I don't know if that would ferment out completely like champagne.

 
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Old 10-13-2006, 02:27 AM   #9
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Just order the carbonating drops. They dont work off of the yeast from what I have been told. Then you should get the best of both worlds.

 
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Old 10-13-2006, 03:06 AM   #10
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I thought those were just sugar drops (pre-measured for an individual bottle). Could be wrong, though.


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