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All of the above is very good, what has been said. But you are shooting in the dark without a pH meter. You are guessing because the strips you have are so inexact as to be practically useless. Also with a pH meter you can run accurate TA testing.

Leomarisio I would say that seeing how there are hundreds of apple varieties " seria casi imposible por decir preciso". The smaller ones are what we call crab apples. You will have to taste them and see if you can imagine drinking their juice or fermenting them. Sometimes you have to blend them...

If it is cider from apples that wasn't pasteurized, overly sulfited, and it is warmer than 70 degrees, it ought to be MLF taking place. This can go on for three months. Traditionally all aged fermented cider would have experienced Malolactic fermentation.

I use this one and so do many others on these boards. https://www.amazon.com/dp/B001DTNDME/?tag=skimlinks_replacement-20

I have read that with true perry pears that the fruit is ground or milled and then left for 24 hours and then pressed. The exposure to oxygen for 24 hours is supposed to bring down the tannin levels.

Whatsgoodmiley has an excellent suggestion. Make it up a few days ahead of time so the starter from your apples is ready to add as soon as you press.

Research using a piece of copper to remove the sulfur.

Add the right amount of water and your good.

Montrachet is notorious for producing Hydrogen Sulfide when it is stressed. For this reason it has somewhat fallen out of popularity.

The very act of punching down the cap releases a blanket of CO2. The alcohol also acts as a sanitizer. Mead and wine is much easier, simpler and less complicated than brewing beer. When it ferments down to 1.010 squeeze out the juice from the fruit with your hands. You should use a mesh bag for...

Most mead makers would suggest fermenting this batch in a food grade plastic pail loosely covered with cloth or a towel. I would suggest KV1-1116 for yeast.

Do a search for Tiosna. You'll find a Fermaid K formula.

I am very curious about this recurrent topic. Can you tell me what is the Ph and the TA?

Many do use the oak chips in the fermentation and then use cellaring tannins in the aging process.

I haven't found filtering necessary. I have some apple wine mead that I bottled after about a year and numerous rackings. It is crystal clear in the bottle.

Something worth trying is Papaya extract\enzyme pills that are sold at health food stores.

From my perspective your hitting on the issues associated with fruit in secondary. You have to hit it with both stabilizing chemicals. Campden plus sorbate, so it doesn't restart fermentation. Any yeast with good nutrition, i.e. melomels will go to 14-16%. I used another yeast recently rated for...

If you didnt use metabisulfate and potassium sorbate, then it is probably fermenting the new additions. Usually one would rerack in 1-3 months time based on lees acumulating on the bottle. If nothing had dropped out there isn't any reason to rack. Bottling quickly without stabilizing ( and...

I made some plum mead with Montrachet last year that turned out superb. I have Maurivin B and have used it. It will knock down your Malic Acid. I bought it from a Canadian supplier on the West coast for an affordable price.

Investigate Opti-Red also.