I would like to gauge the more experienced among us about these topics in more depth. I am wondering what the thoughts are on using nutrients. I have yet to pitch nutrients with my yeast for fear that the fermentation would be too quick because even in temps in the 50-62F degree range my fermentations are happening at a very fast pace. (I have pitched both EC-1118 and Red Star Champagne yeast / 1 pack per 5 gallon batch). My cider usually ferments to dry in 2 weeks, with starting SG in the 1.05 range. The second topic I like to discuss along this same line is sulfite or campden tablets. I have always pitched this as well because I have read that there is no way to stop other organic growth in the pH range that is acceptable for a drinkable cider.
The reason I bring these two topics up together is that I have noticed a slight sulfur smell with the batches I have made. I understand this is a consequence of stressed, low nutrient yeast, but I am also wondering if this could also be caused by the addition of sulfite alone. I understand that aging can reduce this smell, but rather than worry about it too begin with I'd like too try to avoid it in future batches. A few questions this brings up is:
The reason I bring these two topics up together is that I have noticed a slight sulfur smell with the batches I have made. I understand this is a consequence of stressed, low nutrient yeast, but I am also wondering if this could also be caused by the addition of sulfite alone. I understand that aging can reduce this smell, but rather than worry about it too begin with I'd like too try to avoid it in future batches. A few questions this brings up is:
- Do you add nutrients to your cider? If so have you tried without?
- What are the pros and cons of nutrients?
- Do you skip sulfiting your cider? If so have you ran into any issues because of it?
- How many times and at what rate do you rack off of the lees to try to limit yeast population and overall fermentation speed? ( I hear this helps with sulfur smell as well)