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Old 12-04-2012, 01:39 PM   #11
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most of my ciders are pretty sulfer-y after one month. i'm not too sure about "rotten" though. i'd rack to secondary or keg, put it in the keezer, and give it another month or two.


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Old 12-04-2012, 04:00 PM   #12
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Have you considered a MLE fermentation?


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Old 12-04-2012, 09:49 PM   #13
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What is MLE fermentation?
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Old 12-05-2012, 12:32 AM   #14
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malo-lactic?
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Old 12-05-2012, 05:02 PM   #15
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I haven't ever left it in the carboy for an extended amount of time, I usually let it age in the bottles as I hate tying the carboy up as well.

Is the rotten part a taste or a mild smell?

If its a sulphery/rotten smell that is normal, and it should dissipate. I am not sure if I would bottle it yet if its a smell although I haven't had that issue yet so someone else could help you better.

From the threads I have read if you are kegging it, carbing it up and releasing the pressure a few times is supposed to be able to 'scrub' it out of there.

Since you are a month out I would probably at least rack it off the leese if you haven't already, I have heard that can lead to off flavors.


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