CIDER 101

[Will_D]

The cider I made last year still has a sulphur smell. Have you any advice  how to avoid that this year?

Add some Young wine yeast nutrient say about 20 gms to 5 gallons

[Leann ull]

Folks ideal temp for fermenting cider is 15-18  for standard yeasts, it can ferment at 5 but below 10 you risk fermentation stall above 20 and you can expect funky pear flavours 

[krockett]

My Missus wants me to throw it out cos of the smell. How long will it last?

[Leann ull]

what temp is it at?
a week, trick is to open windows in the morning before she gets up just to get worst away

Or hit the beans hard

https://www.youtube.com/watch?v=FB7rKMcNnak

[Bubbles]

you can expect funky pear flavours

Just call it pear cider..? Job done..

[krockett]

Lads I've read through this whole thread a couple of times and I'm not clear.. am I ok bottling and priming whatever I cant keg in a few weeks? Or will this keep slowly fermenting a bit further through till the summer so I'll get bottle bombs as described by a few people here?

Also: anyone who has done this before: were you happy with it fermented through as-is (so its dry) or are you sweetening?

[Bubbles]

You're fine to bottle in a few weeks. However, the experienced cider makers here say to leave it on the lees for several months for several months, and I would not argue with their experience.

However, I got a decent result last year from doing exactly as you've described. I bottled and kegged after about a month. The bottles were a bit sulphury, but the kegged version was great.

If it has fermented down to 1.000 or thereabouts, the chances of bottle bombs are negligible.

I'm not sweetening my cider. I like it dry and slightly acidic. Last years had a lovely body and a hint of sweetness, though I will concede that this style of cider is not for everyone. All down to personal taste.

[pob]

'In a few weeks', don't rush it at all. It's not so much fermenting as conditioning.

You can drink it when it's young/fermented but it really takes months (9-12) to shine.

Patience is the biggest ingredient in cider (& beer).

No experience/ know nothing about back sweetening (I like it dry), others on here with wealth of knowledge & experience on how to.

Edit: beaten by Bubbles

[krockett]

Thanks lads - just the answers I was looking for.

Think I'm going to transfer to Cornys on Christmas eve and use 4 liters to soak the Christmas ham in. I'll put whatever's left into a 5 liter water bottle to condition w/ a layer of Co2 before bottling in April/ May.

[pob]

I only transfer off the yeast in late Jan to sit in demijohns (or cornies this year) until July/Aug before carbing/drinking at that stage.

I've even noticed a change (improvement) on last year's batch in the last few weeks, really smoothing out, v nice indeed.

Tasted a bottle of my 2013 harvest a week ago, fantastic apple flavour has developed as it aged. Only 1-2 bottles left of that now.

Next year buy 2 lots, drink one early & leave 2nd for as long as you can.

[pob]

Don't use a plastic water bottle, not meant for long term storage for beer/cider.

(I'm only passing on what JediCiderMaster CH has taught me)

[molc]

Is it ok in a plastic fermenter on the lees until late January? Airlock doesn't work on mine as well. Don't want to risk oxidising...

[pob]

I've left them in the original containers until then. Then transferred off trub into demijohns. They were in shed so low temps after 3-4 weeks fermentation.

[Kevin O'Roundwood]

https://www.youtube.com/watch?v=4tDP1ubIci8

They discuss a fair bit about back sweetening towards the end of this...

[krockett]

Don't use a plastic water bottle, not meant for long term storage for beer/cider.

I dont have any Carboys (and I'd buy another Corny before one of these - they're the same price!). I'll be using 2 Cornys already cos I bought 50 litres - the bottle was just to get some of the sulfur Bubbles refers to off before I put into glass (i.e. bottle). CH mentioned that a coke bottle would be preferable to the plastic the cider came from for storage - says its less permeable.