My family and I pressed about 50 gallons of fresh cider so idecoded I would take a shot at making 5 gallons of hard cider. I poured 5 gallons of the fresh juice into my carboy and then added 5 Camden tablets. 24 hours later I pitched my champagne yeast. After 8 days I wasn't seeing any more bubbles so I racked it into my secondary (corny keg). The cider is a very light hazy color and smells very strong, vinegary rotten egg-ish I guess. From what I've read this is normal. So where do I go from here? I would like a semi sweet cider that others will enjoy. Should I pitch more Camden and them backsweeten? Can I just let it sit in the corny for a couple months and backsweeten without Camden? Any suggestions? What should I backsweeten with? Any suggestions would help.
Don't do anything yet! If you're still gettting sulfur smell; it's nowhere near ready yet. Worry about other things after the fermentation is finished. Those beasties still have work to do, and they know it.
Good luck with your batch
my two cents I dont put campden in my cider batchs that way after about 15 days i can start sipping on it. I may lose a batch to infection one day. But, I think getting to drink it sooner outweighs this