stuknkrvl
Well-Known Member
Hey everyone,
I made my first batch of cider recently. Tossed a couple campden tabs in as recommended by the staff at my LHBS, waited about thirty hours, then pitched the yeast. It's fermenting strongly, day seven.
Obviously I'm in new water here, so I don't know what to expect during this fermentation. Here's my questions -
I had read that campden tablets would blow off some sulfur, but today is the first day I've noticed any sulfur odor. Is it normal to put it off this late?
When should/can I expect the batch to start clearing?
Do you recommend fining? If so, what's your go to fining agent, and what's your process?
Thanks!
I made my first batch of cider recently. Tossed a couple campden tabs in as recommended by the staff at my LHBS, waited about thirty hours, then pitched the yeast. It's fermenting strongly, day seven.
Obviously I'm in new water here, so I don't know what to expect during this fermentation. Here's my questions -
I had read that campden tablets would blow off some sulfur, but today is the first day I've noticed any sulfur odor. Is it normal to put it off this late?
When should/can I expect the batch to start clearing?
Do you recommend fining? If so, what's your go to fining agent, and what's your process?
Thanks!