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The smell was possbly from fermentation. The yeast may have got stressed at some point and started producing sulfur. If you leave it a bit before bottling it should disperse eventually. As for reducing the tart taste, I'm not sure. I'd be interested in knowing that too.

If you add a fermentable sweetener, it will ferment out if you do nothing. You have a few options depending on if you want it flat or carbonated. 1. Use a non-fermentable sweetener, then you can do whatever you want. 2. Use a fermentable sweetener, and allow it to carb (or not), then...

Yes. The concentrate CAN be used for priming. But if you've only added enough to give the flavour you like, you may lose a little bit of that sweetness when it carbs up. But probably not all of it if you plan to pasteurize. You'll need to keep a close eye on it to ensure it doesn't over carb...

Maybe consider setting up a blow off tube? See if you got some tube small enough to fit into the hole on top of your fermenter (snug fit) and run the other end into a cup or something filled with water/vodka

As kbentley said, try adding pectic enzyme. If you boiled the cider the pectins will have been set and they probably will never clear. Your best bet for that is to try pectic enzyme. Main problem with that is that many people say that the presence of alcohol will lessen the effectiveness of the...

Pasterurisation in this case is bringing the contents up to temperature and holding it there for a certain amount of time. For obvious reasons you don't want it too high (exploding bottles). There is a sticky thst covers it well

Depends on how strong you want it to bubble. I'd suggest keeping it under 3 volumes personally, but a lot of people go from 2-2.5 volumes. On the calculator you generally pick the co2 volumes (sometimes they list various styles of beer, but have the volumes in the description as well). Enter...

You only need to pasteurise if you are bottling a brew that still has lots of fermentable sugars and active yeast. If you've allowed your cider to ferment to dry and you want to carb it, you just add the apropriate amount of priming sugar (there's heaps of priming calculators if you google)...

Definately try at least one batch without any added sugar. It won't require as much ageing and it will be faster to ferment too.

Recipe wise there isn't much difference between cider and apfelwein. The main difference I can see is apfelwein has a higher alcohol content.

Racking to secondary will not stop fermentation. If left to do its thing it will ferment out completely just the same as if it were still in primary. You'll just have less lees to work around, but still plenty of yeast suspended in the cider.

If you're working with a dry cider (already fully fermented out) then exploding bottles shouldn't be an issue. As for gushers, I'd suggest keeping the carbonation under 3 volumes. I've found any more than that and it gets a little too foamy. 3 volumes is borderline for me, if its not chilled...

Maybe double check the amount of priming sugar you are adding? There are plenty of calculators online and if you're using apple juice there should be an approximation of how much sugar is in there.

If it is only in the last bottle it will probably just be sediment from the bottom of your fermenter/bottling bucket. This will mostly be yeast and maybe any other solids that were in the juice. It'll be safe to drink, but it may taste a little yeasty if there is a lot in there.

The sulfur is from the yeast getting stressed. Possibly temperature related if your fermentation area is hot. Not neccesarily from lack of nutrients since, from what I understand, apple juice is loaded with stuff that yeast loves. I've only ever had a sulfur smell once and that was from a...

I have a batch that foams over at room temperature but is fine when cold. If you cool them down heaps maybe some of the co2 will re-disolve into the cider?

This sounds sorta like what people do when cold crashing. I've seen a few threads where they crash, rack to another container then stabilise with the chemicals. I assume it'll work but I've never done it myself.

If you are aiming for a dry cider just let it go till it is finished fermenting. Yes, it is like you said, 3 days in a row with same gravity should mean it is done. Then you can either bottle it still, or prime it (the same as beer) and let it carbonate that way. Going for a sweet cider gets a...

A couple of people have reported temperature changes as being repsonsible. Apparently before the yeast really get started producing co2 the cooler temperatures can change the pressure in the fermentation vessel or something.

It should work, but the main down side I can see is the lees left behind without racking. You will have a LOT there. If you leave it sitting absolutely still maybe it might compact a little, but if you move it slightly it'll all get stirred up again. Even if you serve from the keg the...