Search results

Hmm, I'm not really sure that there is a link neither with hop or bubbles. The cider had this exact same smell (dirty sink) in the fermenter, at bottling time and again in kegs, with or without hop or bubbles. Indeed it went away from the non hopped still cider in bottle but not in keg (but I...

Actually it is only bottle since 1,5 month or so. Here comes the timeline story of the cider : - Apple pressed around october 2022, fermentation naturally start quite fast Classic slow fermentation for around 2 month ending totaly dry No H2S smell at any stage of fermentation, and I tested...

Thanks for your answer. Good article indeed but some points are not in accordance with what I'm facing. - It is not related to fermentation or at least not the first stage of fermentation because the smell has appeared more than 6 month after fermentation ended. Even if I racked the cider...

So anyone thinks this smell can disappear even if it is trapped in the bottle ?

You're right sorry, I change the tittle. By the way, I already had some H2S smell in my cider and it've always gone away but it wasn't trapped in bottled with nearly no oxygene (nearly only CO2 as it is carbonated cider).

I would definitly say sewer, dirty sink.

Hi there, Another story of rhino fart. I have a cider, pressed one year ago, naturally fermented slow, racked a few time to take the lees away (fine and gross). When ready to bottle, I noticed a clear sulfur smell. I made some research and it would be a result of "reduction". This is quite...

Krausen.

Question I was asking to myself. As we don't really want to pasteurise but only to stop yeast of eating sugar. Just reaching the temparature that kills the yeast wouldn't be enough? Maybe it fit the hypothesis that 1PU is enough for cider. I will give it a try and warm some bottle of cider (with...

For sure alwayys better. Moreover, with store bought apples, skin will also have some pesticide residues

I plan to do it since a while but I never found the energy once I start pressing. And I still dindn't buy a good apple peelert to do it quickly, something electric, and reliable should help a lot. My idea was to peal some of the appel until I have enough skin to fill up a bucket of 30l then add...

I would just add that a quick bottle fermentation is generally a good thing to avoid this pellicle to form. The CO2 produced in the bottle will protect you cider from oxygen.

I personnally would freeze/unfreeze it one or two times more to level up SG to 1020-1050 and do a real Ice cider. I use 71B and have good results with it. The most important for ice cider is to stop before fermentation go too far. 1040-1030 is a good targuet. Ferment cold 15°C max, no DAP and...

I use basically the same material. My grinder is not full inox and my 20T air press is not the same brand but look s exactly identical. Both work very well. I use a little compressor with no tank for the pres. It is slow but enough to press stronger than you can with the handy lever.

Hi there, This year I have the opportunity to harvest apple on old high apple tree. The plan is to shake each tree, pick the apple on the ground, put the into a wood box (we say palox in French but I don't know the work in English) and store them for as long as we can, at least a week, before...

AA wil matter on DH, as for beer, if you add a big amount of high AA level hop in DH you will definitely have some bitterness.

My go to if I want something balanced is 3g/l. => 1,2 oz in your 3 gallon batch If I want a more hoppy one, with also some bitterness, I go up to 5g/l. => 2 oz in your 3 gallon batch God I love the metric system...

And the most active phase of the fermentation should be behind so it probably won't happen again till now. Just clean up cap adnd airlock and put it back.

9 days it'as already a lot. 5 days and then 2-3 days of cold crash is my way to do, I don't think mor will change the impact but too long could give a bad taste. I also have my doubt about the effect of pasteurization on a dry hop cider.

Ok. Which kind of fruit did you use? You ferment it alone or with apple juice? I mean, do you make like fruit hard cider or apple cider with fruit? If answer 2, do you press the fruit and add the juice to apple cider or do you put the fruit directly in it? Which one do you think was the best...