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I'm not patient either, that's why I brew no less than 5gal at a time to keep the stock up lol

The staining is most likely from the salt if you added any to the water and the calcium leached from the shells. You should be good, just never use dish soap it never rinses completely off and will ruin your brew.

Oops😜, it happens, the only thing I know that will remove the extra sulfites is a food grade hydrogen peroxide.

Just give it time, when it takes off it'll be quick. If all else fails put it in a corny and force carb it. Any other way would be to messy and costly. And if all else fails drink it flat and use it for Cooking.

Try an acid cleaner if it bothers ya, but other wise you are good. Just don't use liquid dish detergent on your equipment.

My LHBS suggested this forum to me,

Yes brown sugar contains sulfites, and as mentioned it is diluted enough to not harm fermenting. Only issue is when back sweeting with BS and trying to bottle carb, it starts off slow due to it. But once the yeast get strong enough carbonation will take off immediately. Just make sure to watch...

Once it bottle ages for a month or 2 it will taste a lot different. It takes a bit longer to age with the higher abv but in the end it'll be worth it.

Sounds like you made a super dry apple wine instead of a cider. Do you have a hydrometer? If not get one! Next time ferment for a shorter time, go by your hydrometer readings to gage sweetness and ABV. When you have achieved your fg then back sweeten with fajc to taste and let it bottle carb to...

Ty

This looks great will some one post a link to lord Rhys recipe I'm having trouble finding it Ty.

Cold crash won't kill the yeast, it just makes it Dormant. They will wake up if you let the bottle warm up a little, and if you leave them in the fridge... Well lets just say the wife probably won't be happy with you after they blow.

You need to make sure to treat the house as well now, those little bastards are hard to get rid off. Don't go cheapo on the pesticides. A good quality one like raid or even a commercial one is best. If all else fails call orkin.

Ferment to 1.10-1.15 and you can stop there. It'll be a smooth cider without a high abv. You can then back sweeten with fajc to taste and pasteurize to kill off the yeast. I do the same, just make sure when siphoning to do it from top down to leave the lees behind.

Post a pic, but either way the problem can be solved with pesticides. Just make sure to unplug it, treat it(at least twice as well as your basement) and clean it out good with baking soda solution be fore using again. Also check and make sure all your seals are good. You can purchase new seals...

Give this one a try from Upstate mike, https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/ The receipe is updated on 46 I believe.

Try this one, https://www.homebrewtalk.com/f32/caramel-apple-hard-cider-292770/

I think with this receipe because of the high sugar content if you want a still cider the campden tabs along with the pasteurization and stored cold should do it. You could add sorbate to insure it but I have made a super sweet cider before with none of the above other then pasteurized and had...

Sounds like a great idea, I'll try it when it's time to transfer. I'm only at day 3 in the primary.

Yeah seriously not impressed. I felt like I was drinking a beer flavored with apple. It just wasn't good at all.