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With Sulfur smell, most of the time, waiting is the best solution. It will go away.

I'm not sure I understand. You just used water to do your tea and add frozen peaches in it? No apple cider?

I did use batonnage a few year ago on one of my barrel aged cider. Unfortynatly I didn't have enough barrel bck then to do batonnage on one and just keep the other one untouched and then compare both results but I can tell you the finall result was pretty good. I read also as much theory I found...

Wow, 18 months, that a lot. I use to wait one year + bottle carb time and I think it is quite long already. Even if it keeps improving after so I understand your point. Do you use sulfite and how old is the older sider you have ever drunk ?

Looks fine to me. The colour (as the flavour) is gone into the cider thanks to the alcool. I always get the same result when I do so.

No confusion between late and dry hopping. And there is beers made today purely dry hopped, at least some of mine are and I bet some brewer in the market somewhere in the world do it too. anyway, as you said, big DH in very light hopped worst (nearly no bitterness) may give a very bitter beer...

DH in beer does add bitterness into beer. In most of the modern IPA (moreover NEIPA) hops a used essentially (if not only) in DH, nevertheless, most of them are quite bitter. It's always a challenge to avoid bitternes in loaded beer, most of the brewer can't do it.

I did fire cider which is basically, hadr cider from boiled down apple juice. The result is like ice cider, high alcool, high residual sugar but with also a after taste of cooked fruit like applesauce. I guess you will have something similar.

Fun they use the protected french name "Pommeau". Even if the method is correct, like they do in Normandy, you can't call it Pommeau if you produce it out of the official area. Still, it can be very good, maybe better than the original but if so, don't tell the frogs.

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...