I would seriously consider getting a bottle tree and sulphiter and a jet bottle washer. makes bottle washing a snap!!
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What would be the problem with waiting until you turn the flame off completely and then adding the extract? Your hops are done boiling and the extract will start the chilling process. Even if it drops 15-20 degrees, that is well above pasteurization temps.
Oh and back to my previous question. Anyone know where the production of H2S comes from when fermenting ciders?Generally it is caused during amino acid production by the yeast, which is why nutrients can help. It may also come from the breakdown of sulfur compounds sprayed on the fruit too close to harvest.