1st fermentation used wine yeast + yeast nutrients. Everything went off without a hitch.
2nd fermentation, added strawberries and left in for about 2 weeks or so to ferment and flavor. No problems
After racking to new container, I've since stabilized with campden + potassium sorbate. After checking gravity, I tasted and there was a nice flavor and no off flavors.
I've been letting it sit for awhile in the fermenter at 48 fahrenheit for a few weeks now and was going to backsweeten and force carbonate today but after getting a test cup for sweetening, I noticed the dreaded sulfur smell and taste. This has happened to me before, but before had happened during primary and not after stabilization.... Does anyone know what may have caused this?
The taste of the cider is also decidedly almost more watery and tart than it was before which is a bit confusing to me.
I also noticed that the liquid Is kind of split, there's a lighter, clearer cider on top, and a much cloudier one on bottom (I'm certain this isn't yeast slurry and sediment).
2nd fermentation, added strawberries and left in for about 2 weeks or so to ferment and flavor. No problems
After racking to new container, I've since stabilized with campden + potassium sorbate. After checking gravity, I tasted and there was a nice flavor and no off flavors.
I've been letting it sit for awhile in the fermenter at 48 fahrenheit for a few weeks now and was going to backsweeten and force carbonate today but after getting a test cup for sweetening, I noticed the dreaded sulfur smell and taste. This has happened to me before, but before had happened during primary and not after stabilization.... Does anyone know what may have caused this?
The taste of the cider is also decidedly almost more watery and tart than it was before which is a bit confusing to me.
I also noticed that the liquid Is kind of split, there's a lighter, clearer cider on top, and a much cloudier one on bottom (I'm certain this isn't yeast slurry and sediment).
