I need a tried and true recipie

[nwilms34]

Hey guys. So ive had mixed success with different recipes, but they have all been tainted with a terrible smell and taste that i cant really describe other than yeasty/sulfurous. Does anyone have a recipe and method that has produced tasty results without aging?

 

[LeBreton]

Fermenting at a cooler temperature can reduce the H2S smell, as can using a different yeast more suited to your juice and tailoring a personalized yeast nutrient schedule (I like 2 staggered additions with one at the end of the lag phase and the other just past half way through. Additionally, a good starter way help too.

 

[nwilms34]

What do you mean a good starter? And how do I determine what yeast is best for my juice? My last batch was made using champagne yeast.

 

[UpstateMike]

What do you mean a good starter? And how do I determine what yeast is best for my juice? My last batch was made using champagne yeast.

Try an ale yeast, Nottingham or Safale S-04 are good choices.

A starter is nothing more than a cup of cider, add the yeast, and let sit for a few hours or a day before adding it to the primary fermentor.

Here is a good, proven, and well liked recipe by people on this board. The original recipe is on page 1, but the link below is going to the revised recipe on page 42 of the thread...
Caramel Apple Hard Cider

 

[gratus fermentatio]

Hey guys. So ive had mixed success with different recipes, but they have all been tainted with a terrible smell and taste that i cant really describe other than yeasty/sulfurous. Does anyone have a recipe and method that has produced tasty results without aging?

+1 on the ale yeast & fermenting at the cooler end of the temp window.
As for a tried & true recipe, try this:
https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

Awesome recipe! Easy to make, basiclly "goof-proof", adaptable, goes down easy almost as soon as it carbs up, but is even better with a couple months of aging. Something else you might try is using yeast nutrient; it helps to eliminate the sulphur smells/taste.

Hope this info helps.
Regards, GF.

 

[wirbech]

I have had great luck with Lalvin EC 1118 yeast. It ferments at a wider range of temps and will produce a higher ABV. I have used this for my English Dry Cider and Cranberry Ciders with good results. Ferments fast and strong, yet drops sown and clears out fast. I have 2 batches going with it now. One with Tree Top Frozen juice and the other with apple and cranberry juice. Both had a starting gravity reading of 1.076.