Recent content by RinTheHuman

Yeah he suggested that too, I should have added. I did splash rack it then add more campden before adding more yeast. The sulfur smell and taste really went away considerably afterward, but not completely. Maybe I should splash rack and add more campden one more time?

Started a five gallon batch of cider on November 17 with local unpasteurized and adder 2 lbs of wildflower honey. Started off ferm with Safale S-04. Fermented quickly. A taste test and gravity reading on December 8 revealed that the cider quit ferm early and smelled and tasted very strongly of...

Cool, thanks for your input everyone!

Yeah I have 5 oz of priming sugar to add. I am wondering if the yeast will be alive. Maybe it just goes dormant?

I have 5 gallons of cider that has been fermenting for a month now. I want to rack it to secondary to let it clear up a bit, however long that may take. Will the yeast in the cider still be active enough after a couple of months to bottle condition carbonate it? It's 5 gallons on...

Does anyone have any experience using this yeast for mead? I have about 10 packets of it and I don't know what to use it with. I know it's a champagne yeast, so I'm hoping it would make for a mead more on the dry side. Any thoughts?

Thanks Yooper, you ended up answering two of my questions. I'm going to check my gravity today, then decide whether to transfer or not.

The airlock is only bubbling once every few minutes now, so I was thinking of letting it clear in secondary.

A little but not really. It got pretty cloudy after the first week.

I've had one gallon fermenting for almost a month and it's still very cloudy. It's my first attempt so I don't really know what I'm supposed to be looking for.

https://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/ This has helped me loads. I actually bought Lavlin EC 1118 to make my first cider and as I let the juice sit in campden I came across this. The next morning I went out and bought Safale S-04. I't's been in primary...

I'm just using an airlock and burping it once in a while just in case. That should do it.

Alright, thanks bernard, very helpful

It is sealed, awesome, thanks Shred.

I decided to start my first hard cider yesterday (had strictly brewed beer before) and am letting it sit with campden for 24 hours since the cider is raw and unfiltered from a local orchard. Was going to add my Lalvin EC-1118 wine yeast today, but after further research this morning I want to...