Azurecybe
Well-Known Member
I did a fresh pressed cider about 4 months ago and fermented with Cote Des Blancs. No sugar additions and OG of 1.055 FG 1.000. I used 1 campden tablet 24 hrs prior to pitching.
The fermentation went pretty smoothly and the cider cleared about 3 weeks ago. I racked to a keg for serving but.. good lord.. there is a ton of sulfur in the aroma. I mean I can purge the keg repeatedly and still get overwhelmed.
I plan on serving this cider still, so my question is would de-gassing the cider with one of those wine whip things be a good idea? I haven't read anything about oxidation and cider so I'm just looking for suggestions. I can't drink it like this.
Thanks in advance!
The fermentation went pretty smoothly and the cider cleared about 3 weeks ago. I racked to a keg for serving but.. good lord.. there is a ton of sulfur in the aroma. I mean I can purge the keg repeatedly and still get overwhelmed.
I plan on serving this cider still, so my question is would de-gassing the cider with one of those wine whip things be a good idea? I haven't read anything about oxidation and cider so I'm just looking for suggestions. I can't drink it like this.
Thanks in advance!