Recent content by hereistay

Hi! I bottled my cider about a week ago and made a priming with 6g/liter of sugar. I'm not expert so I'm asking if I should observe something in the bottles that shows that the fermentation started again... Don't know, should I see bubbles or nothing at all? Fermentation will be anonymous?

Btw these are all the values I have : Alcohol 7.49 %Vol Sugars 0.15gram/liter Total acidity : 4.23grams/liter Volatile acidity: 0grams/liter Malic acid: 4.16grams/liter Lactic acid : 0gram/liter Tartaric acid: 0.07 gram/liter Ph: 3.89 Total red polyphenols: 1720.44 mg/l Total white...

Personally no kit. I am a member of a winegrowing cooperative here and the oenologist made these test for free for me with a machine used for grape wine

Here the tests results: Alcohol 7.49 %Vol Sugars 0.15gram/liter Total acidity : 4.23grams/liter Volatileaacidity: 0grams/liter Malic acid: 4.16grams/liter Lactic acid : 0gram/liter Tartaric acid: 0.07 gram/liter Ph: 3.89 What do you think about it?

Tasted today. It seems that the majority of the smell has gone away. It is quite clear. Could I bottle now?

It seems that today the smell is lighter. Btw today I gave a sample to an oenologist to have some tests. I have a question, if I leaved it aging for few months will it start fermenting again adding sugar? I want to have sparkling cider so I have to make a priming adding sugars

Racked and swirled. This is the situation, as u can see the fermenter is not completely filled. What to do now?

Ok, I don't have a jar to fill completely is it a problem to leave it not completely filled?

So...should I oxygenated it or not? What should I do to avoid mercaptans?

I used yeast nutrients.

The fermentation was almost finished by considering the densimeter value.

Fermentation started 3 weeks ago and finished in about a week. I leaved it another week in the fermenter, siphoned and leaved it for a week at 2-4°C.

Hi ! I have a young cider in cold crash for a week. After a week from fermentation's end it had a reduction smell and was very cloudy. Today the smell did not disappeared. It should be a reduction/sulphur smell (h2s). It should not be a problem to get rid of it by oxygenation or using copper or...

Yes I want to do something similar...

Ok. So how many months do u suggest to leave it to mature before priming and bottling?