Hexadecimus
Active Member
- Joined
- Nov 18, 2013
- Messages
- 27
- Reaction score
- 1
So I had a couple of amazing tasting ciders going and this guy tells me I can halt fermentation to keep them a little sweet instead of back sweetening. Okay, that sounds good and he seems to know what he's talking about.
So, following his instructions, I racked onto k-meta and k-sorbate then cold crashed. This batch was about 7.5% potential and "stabilized" at 5% which he said would ride out to about 6.5%. The result of his instructions was turning the most amazing tasting batch of cider I've made yet into a very chilly jug of horribly sulfurous bilge water.
I guess this just served to stress the yeast terribly instead of halting fermentation, so I let it warm up to a very cool fermentation temp and added nutrient to try to minimize the stressing.
I'll just keep doing what I know for the other batches instead of taking "advice" lol. But what about this batch? It's pretty rank stuff at the moment. Is it ruined? What can I do to fix this? I've heard of adding pure copper or silver, but I don't really feel like adding copper(II) sulfate (weed killer) to it.
Thanks in advance
So, following his instructions, I racked onto k-meta and k-sorbate then cold crashed. This batch was about 7.5% potential and "stabilized" at 5% which he said would ride out to about 6.5%. The result of his instructions was turning the most amazing tasting batch of cider I've made yet into a very chilly jug of horribly sulfurous bilge water.
I guess this just served to stress the yeast terribly instead of halting fermentation, so I let it warm up to a very cool fermentation temp and added nutrient to try to minimize the stressing.
I'll just keep doing what I know for the other batches instead of taking "advice" lol. But what about this batch? It's pretty rank stuff at the moment. Is it ruined? What can I do to fix this? I've heard of adding pure copper or silver, but I don't really feel like adding copper(II) sulfate (weed killer) to it.
Thanks in advance