Recent content by jeremymschneider

You can also use glass beads (found at local craft or fish store) to take up your head space..

I just did your test. You are right. The campden tab did have an onion smell/taste to it. I'm thinking I may take some down to my local brew store and see what they think. If I learn anything I'll share it here.

Batch 2 is definitely getting better with time. For the next batch that I do, I will do one carboy with campden and 1 without and same yeast.

Wish I could send a sample through the internet... :)

I've done 3 batches so far. 1st no campden with nottingham yeast Wonderful smell/taste 2nd with campden and Lalvin 1118 yeast - same bad smell/taste as described. 3rd with campden and nottingham - same bad smell/taste as described. smell is not Rhino Farts (I know the smell of H2S) taste of...

Does temperature slow down dissipation? Cider has been in the mid 50Fs for much of it's life..

Yes. 4 tabs total in 5 gallons. Actually The two larger carboys are 6 gallons. They also got 4 tabs per carboy.

I really hope it dissipates.. I hand milled and pressed 32 gallons of the stuff... I don't think i'll be using Campden again. I'll just make sure everything is sterile and take my chances...

Maybe but I don't taste sulfites in professionally made wine...

smell is medicinal/salty. I licked a campden tab and the taste is the same. Taste/smell is dissipating very slowly. I'm just wondering how long it usually takes? Cider is in an airlocked carboy.

I added 4 tabs/5 gallons to my cider, 48 hrs before pitching. It has been 4 months and the smell/taste of the campden is still very strong. How long does this take to dissipate? Is there any way to speed it up? Thanks!

It ferments when the temp has been warm for several days in a row. It "cold crashes" when the temp reduces.

juice started at .060. It is distributed between 5 carboys. current avg is about .030.

I don't usually use pectic enzyme. my ciders usually clear very nicely on their own. That is my sign that they are ready to taste/etc.