manticle
Standing up for the Aussie Bottler
anybody??
Oh perry! I remember trying a couple of those over in thr UK. Smells like nail polish remover! :icon_vomit:Most 'real' ciders you get here in the UK taste like rotting vegetables and are pretty aweful. Perry is even worse.
Most traditionalists like it because its er traditional. they also like Morris dancing etc
Sodium met sanitiser will produce SO2 when added to water. Your kit has nothing to do with it.
This odour (SO2) dissipates over 24-48h.
When making cider from apples i juiced all the apples and let the juice sit in a fermenter with 1 campden tablet. 24-48 hours later i rack the juice into another fermenter leaving behind the thick crusty layer that forms on the top.
Then i pitch a yeast - Wyeast 4766 is the only one i will use for ciders.
Franko is the cider master and adds small amounts of malt extract to his cider.
You dont need to add dextrose to dry it out, apple juice will ferment out dry by itself.
You should add some nutrient as mentioned to help the yeast along.
Have fun!
Cheers
DrSmurto
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