Occasionally when I brew a cider I get a late sulphur smell. I add nutrients to the yeast and hold a temp of 60 with us-04, notty, and kit cider yeasts. I generally add 2.5 tsp at the beginning and 1 tsp a week in followed by another at week 2.
Any ideas? Should I be adding more in because the juice lacks nutrients compared to beer?
I know I Should add apple in there too. Just have not done it.
Any ideas? Should I be adding more in because the juice lacks nutrients compared to beer?
I know I Should add apple in there too. Just have not done it.