I did a cider with fresh pressed apples and added metabisulfite waited 24 hours to settle and then pitched notty.fermented for a month and kegged.tasted it last week and it was sour and I do mean sour.Any tips on how to get some balance for sweetness
yes it's metabisulfite.I added it at 55 to 58 degrees and let it sit at 68 to 70 for a little over 24 hours and pitched.No action yet. If I don't see action by tomorrow I think I might have to put some oxygen in it.thanks for the tip.
i took a vile of liquid yeast from the fridge yesterday to sit out about four hours.turns out I did not boil and have to brew some other day.put the vile back in the fridge.Is it still useable or should i just get another vile?