matrim
Active Member
So heres the story from the beginning:
I had some apples, washed, cored, and juiced them right into a 6 gallon carboy through cheese cloth. I ended up with a little over 5 gallons of juice.
The OG was about 1.065 and pH was 3.75 so I did NOT add any acid or sugars to the juice (tasted delicious - killed me to not just drink it.)
Everything looked good so I crushed five campden (1 per gallon right?) tablets and swirled them into the juice and let it sit for about 36 hours.
I then pitched WLP300 as per instructions along with half a teaspoon yeast nutrient dissolved in water. Then I fitted a bung and airlock
After about two days there was no action in the airlock. I figured it must be too cold so i prepared a warm water bath. Upon moving it I noticed a slightly sulfury smell. After a little bit of a panic and a search on this site I splash racked it and went ahead with the water bath. Shortly after, there was action in the airlock. yay
Fermentation continued for almost a month and slowed way down. The SG was about 1.005
Cold crashed then racked into a five gallon carboy (still a sulfury smell - but people keep saying its normal.)
I let it sit in this carboy for another month. At this point the cider was crystal clear. I opened it up to measure SG and it smelled fairly strongly of sulfur. The SG was 1.001
At this point I thought the cider was beyond repair and tried splash racking four times. I decide to bottle anyways - because I couldnt bring myself to dump it - so I mixed in 140 grams of corn sugar dissolved in water and bottled.
It tastes like very very watery dry cider with a bit of sulfur. It was pretty much undrinkable.
Do these have any chance of getting better in the bottles?
Where did I go wrong?
What should I do differently next time?
Im picking up some juice today (gonna skip the juicing step this time)
I had some apples, washed, cored, and juiced them right into a 6 gallon carboy through cheese cloth. I ended up with a little over 5 gallons of juice.
The OG was about 1.065 and pH was 3.75 so I did NOT add any acid or sugars to the juice (tasted delicious - killed me to not just drink it.)
Everything looked good so I crushed five campden (1 per gallon right?) tablets and swirled them into the juice and let it sit for about 36 hours.
I then pitched WLP300 as per instructions along with half a teaspoon yeast nutrient dissolved in water. Then I fitted a bung and airlock
After about two days there was no action in the airlock. I figured it must be too cold so i prepared a warm water bath. Upon moving it I noticed a slightly sulfury smell. After a little bit of a panic and a search on this site I splash racked it and went ahead with the water bath. Shortly after, there was action in the airlock. yay
Fermentation continued for almost a month and slowed way down. The SG was about 1.005
Cold crashed then racked into a five gallon carboy (still a sulfury smell - but people keep saying its normal.)
I let it sit in this carboy for another month. At this point the cider was crystal clear. I opened it up to measure SG and it smelled fairly strongly of sulfur. The SG was 1.001
At this point I thought the cider was beyond repair and tried splash racking four times. I decide to bottle anyways - because I couldnt bring myself to dump it - so I mixed in 140 grams of corn sugar dissolved in water and bottled.
It tastes like very very watery dry cider with a bit of sulfur. It was pretty much undrinkable.
Do these have any chance of getting better in the bottles?
Where did I go wrong?
What should I do differently next time?
Im picking up some juice today (gonna skip the juicing step this time)